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Category: Meatless Main Dishes
Prep Time: Cook Time: Total Time:
8 corn tortillas, warmed to soften slightly
Filling:
8-ozs. softened cream cheese
8-ozs. sour cream
1 small can chopped mild green chilies
Chopped onion
Spread filling on tortillas and gently roll. place in greased baking dish. Top with:
1 can condensed tomato soup, undiluted
1/4 soup can warm water
After pouring the tomato soup mixture evenly over the enchiladas, use enough sour cream to make two even strips, evenly spaced lengthwise across the enchiladas. Bake at 350 degrees for about 30 minutes, or until fully heated and the filling is melted.
Allow to rest about a half-hour before serving.
Goes well with frijoles and Mexican rice, tossed salad, and a chilled custard or flan dessert.
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Category: Meatless Main Dishes
Prep Time: Cook Time: Total Time:
8 corn tortillas, warmed to soften slightly
Filling:
8-ozs. softened cream cheese
8-ozs. sour cream
1 small can chopped mild green chilies
Chopped onion
Spread filling on tortillas and gently roll. place in greased baking dish. Top with:
1 can condensed tomato soup, undiluted
1/4 soup can warm water
After pouring the tomato soup mixture evenly over the enchiladas, use enough sour cream to make two even strips, evenly spaced lengthwise across the enchiladas. Bake at 350 degrees for about 30 minutes, or until fully heated and the filling is melted.
Allow to rest about a half-hour before serving.
Goes well with frijoles and Mexican rice, tossed salad, and a chilled custard or flan dessert.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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