Tuesday, February 12, 2008

Sour Cream Enchiladas

These are so easy to throw together. Not to

mention pretty good. You could easily add

some chicken to them.


1/2 can Cream of Chicken Soup
1/4 pint Sour cream
1/2 can Green Chilies diced
1/2 pound Cheese shredded
1/2 medium Onion diced

Heat together: the soup, sour cream, and chilies. Meanwhile prepare the cheese and onion.

Fill one dozen taco shells with cheese and onions roll up shells. Place in 8 by 8 cake pan.
Cover with heated sour cream mixture. Sprinkle with cheese. Bake 10 minutes at 425°. Serve hot.

Recipe from Sallie Hughes

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