Chili con Queso Enchilada Sauce

  • 16 oz container Shamrock Farms Sour Cream
  • 1 Can(10oz) Original RO*TEL Tomatoes and Green Chilies
  • 2 Cans Campbell's Cheddar Cheese Soup
  • 1 cup Shredded jack cheese or cheddar cheese (optional)
Cooking instructions
  1. Using blender or food processor, place can of Rotel Tomatoes in blender, mix until smooth.
  2. Add both cans of soup and sour cream to Rotel tomatoes, blend until mixed well.
  3. Pour over your favorite enchilada dish. Or for a quick dinner, use your favorite premade burro or Chimichanga, if frozen defrost in microwave. Then pour Chili Con Queso Enchilada Sauce over top.
  4. Heat in oven or microwave until sauce is bubbling and heated thoroughly. Oven 350 degrees 20 min. or microwave on high 10 to 12 min. This makes enough sauce to cover 9×13 pan of enchiladas or burros.
  5. Optional: shredded jack cheese or cheddar cheese on top. Serve with Shamrock Farms sour cream.
  6. Variations: Use Rotel Tomatoes Extra Hot or mild