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Sour Cream Enchiladas

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  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)

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.

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