Easy Recipe: Yummy sour cream and cheese enchiladas

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Before you jump to sour cream and cheese enchiladas recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that tough. A lot of it really is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to sour cream and cheese enchiladas recipe. You can cook sour cream and cheese enchiladas using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make sour cream and cheese enchiladas:

1. Get 12 oz of can cream of mushroom.
2. Prepare 12 oz of can cream of chicken.
3. Get 4 oz of can of chopped green chillies.
4. Provide 8 oz of tub of sour cream.
5. Provide 1 small of onion finely chopped.
6. Provide 14 of corn tortillas.
7. Get 1 lb of med or sharp cheddar grated.

Steps to make sour cream and cheese enchiladas:

1. In medium bowl mix cream of mushroom, cream of chicken, sour cream, green chilies and salt and pepper to taste.
2. Preheat oven to 350.
3. On stove put a quarter inch of corn oil in med frying pan and fry tortillas for only 2 seconds each side of 375°F oil.
4. in a large casserole dish spoon in several spoonfuls of the mixture on bottom and coat lightly.
5. in casserole dish place tortilla and spoon in about 4 tablespoons of mixture some cheese and a few minced onions and roll up tortilla pushing to the side repeat with each tortilla 10 across long ways and 4 on side.
6. sure you leave enough extra mixture 2 layer the top of rolled tortillas also with the left over onions and cheese.
7. Place in oven and bake for 45 minutes covered with aluminum foil.
8. After casserole is good and bubbly take off aluminum foil turn on broiler and broil until lightly golden brown (or use a torch).
9. let cool for 20 before serving and enjoy.

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