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Sour Cream Enchiladas

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“A most delicious enchilada - enough for a couple of pans for a potluck or freezing. I like to use Mmmm Good Ranchero Sauce for my red enchilada sauce. I prefer to soften my tortillas by dipping in hot enchilada sauce - too old to fry (LOL). We like to add 2 cups of freshly cut sweet corn when it comes into season.”
READY IN:
50mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften the tortillas in hot oil (do not fry until crisp just softened) or hot enchilada sauce. Stack on a plate as they are softened.
  2. Mix sour cream, 2 cups shredded cheese, beaten eggs, green chiles, cilantro, onion, salt, pepper, cumin & garlic powder in a bowl.
  3. Fill tortillas with cheese mixture one at a time and roll.
  4. Place in large casserole dish (or two). Pour enchilada sauce over top of enchiladas. Sprinkle with cheese and bake in oven at 425 degrees for 30-40 minutes or until cheese is melted.

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