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Sour Cream Enchiladas

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Ingredients
  Chili beef soup 1 Can (10 oz)
  Catsup 1⁄3 Cup (5.33 tbs)
  Garlic salt 1⁄2 Teaspoon
  Corn tortillas 8 (5 Inch Diameter)
  Water 3⁄4 Cup (12 tbs)
  Ground beef 3⁄4 Pound
  Chopped onion 4 Tablespoon
  Chili powder 1⁄4 Teaspoon
  Shredded cheddar cheese 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

In a 1 quart glass dish, combine 1/4 cup soup, beef, catsup, onion, and seasonings.
Cook in microwave oven 5 minutes stirring once to separate meat.
To make enchiladas, wrap 2 tortillas in damp cloth towel, cook 40 seconds.
Immediately spoon about tablespoons meat mixture on each tortilla, top with 1 tablespoon cheese.
Roll up tightly.
Place seam side down in 1 1/2 quart shallow glass dish (10x6 inch).
Repeat until all tortillas are filled.
Mix remaining soup and water, pour over enchiladas.
Cook about 10 minutes or until hot, giving dish 1/2 turn every 3 minutes.
Sprinkle remaining cheese on top and spread sour cream over top.

Recipe Summary

Cuisine: 
Mexican

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2670 Calories from Fat 1423

% Daily Value*

Total Fat 158 g243.7%

Saturated Fat 77.8 g389%

Trans Fat 0 g

Cholesterol 426.4 mg142.1%

Sodium 3604.4 mg150.2%

Total Carbohydrates 209 g69.5%

Dietary Fiber 17.2 g68.7%

Sugars 31.5 g

Protein 117 g233.6%

Vitamin A 67.9% Vitamin C 30.6%

Calcium 123.3% Iron 58.9%

*Based on a 2000 Calorie diet

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Sour Cream Enchiladas Recipe