Sour Cream Enchiladas
Sour Cream Enchiladas is an moderately easy dinner. Made with 1 large can (20 oz.) enchilada sauce, 2 tbsp. margarine, 1 can tomato soup, 3 to 4 green onions, chopped and 2 c. mashed pinto beans, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Heat first three items; do not boil.
Mix filling: onions, beans and olives.
Dip tortillas in heated sauce one at a time. Spoon approximately 1/4 cup filling into tortilla.
Add approximately 1/4 cup of each grated cheese and 1 tablespoon of sour cream.
Fold tortilla and hold closed with toothpick.
Repeat until casserole dish is filled.
Pour any remaining sauce on top and sprinkle remaining cheese over entire casserole.
Bake 25 minutes at 350Β°.
π· Perfect Pairings
Complete your meal with these
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