Pages

Monday, June 21, 2010

Sour Cream Enchiladas

1 lb. lean ground beef
1 medium onion, chopped
1 can green chilies, chopped
1 pt. sour cream
1 can cream of mushroom soup
1 pkg. floured tortillas (12)
8 oz. Cheddar cheese, grated

Brown meat and onions. Add chilies and 1/2 cup sour cream. Place spoonfuls of mixture on tortillas and roll up. Place in greased casserole dish, 9X 13 inches. Spread with remaining sour cream and soup mixture. Top with Cheddar cheese. Bake 20 to 30 minutes at 350 degrees.

Rosie Lee (Hart) Alford

No comments:

Post a Comment