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Green Enchiladas With Sour Cream

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Ingredients
  Cottage cheese 2 Cup (32 tbs)
  Cheddar cheese 1 Pound
  Chopped cooked onion 1⁄4 Cup (4 tbs)
  Crushed tostadas 1⁄4 Cup (4 tbs)
  Chopped olives 2 Tablespoon
  Chopped jalapeno 2 Tablespoon
  Salt 1 Teaspoon
  Tortillas 12
  Oil 2 Cup (32 tbs)
  Green enchilada sauce 1 Cup (16 tbs)
  Cream of mushroom soup 2 Can (20 oz) (Campbell's)
  Canned chili 3 1⁄2 Ounce (Ortega)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Chicken broth 1 Can (10 oz)
  Pureed spinach 14 Cup (224 tbs) (Raw)
  Salt 1⁄2 Teaspoon
  Flour 2 Tablespoon
  Sour cream 1 Tablespoon
Directions

Cheese Enchiladas: Mix cheeses, onions, tostadas, olives and chilies; add salt.
Fry tortillas in oil until soft and pliable not crisp.
Drain and dip into Green Enchilada Sauce, coating both sides.
Place filling in center of tortillas and roll.
Place in greased baking dish with overlapped edges down.
Pour remaining sauce over rolled enchiladas and bake in moderate oven, 350 degrees, until piping hot.
Top with sour cream after removing enchiladas from oven.
Green Enchilada Sauce:
Puree mushroom soup, chilies, onion and garlic in blender.
Add to chicken broth and bring to boil; add pureed spinach and salt and simmer 10 to 15 minutes.
Thicken with flour mixed with a little cold water.
Stir into sauce & bring to a boil.
Reduce heat and stir constantly to avoid lumping.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Cheese
Interest: 
Gourmet
Servings: 
12

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