Sour Cream Enchiladas
Yield:
6-8 servings
Difficulty Level:
easy
Ingredients
- 16 oz. Shamrock Farms Sour Cream
- 12 corn tortillas
- 1 can chopped green chilies
- 1 cup grated cheddar cheese
- 1/4 cup chopped green onion
- 2 cans cream of chicken soup
Directions
Preheat the oven to 375 degrees. For the filling: mix together 1 can of soup, 1/2 of the Shamrock Farms Sour Cream, the onion, the chilies, and 1/2 of the cheese. Add 1-2 tablespoons of filling to each tortilla. For the topping: mix together 1 can of soup, the rest of the cheese, and sour cream. Pour over the enchiladas. Bake in a 375 degree oven for 30 minutes, or until bubbling and brown on top.
