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Green Enchiladas With Sour Cream

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  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

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

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 748 Calories from Fat 524

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 45.5 mg15.2%

Sodium 1356.1 mg56.5%

Total Carbohydrates 33 g11%

Dietary Fiber 3.6 g14.6%

Sugars 5.8 g

Protein 23 g46.5%

Vitamin A 10.8% Vitamin C 19.2%

Calcium 35.3% Iron 10.7%

*Based on a 2000 Calorie diet


Green Enchiladas With Sour Cream Recipe