Sour Cream Enchiladas

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Serves 8 | Prep Time 45 min | Cook Time 35 min

Why I Love This Recipe

This is always a crowd pleaser!

Ingredients You'll Need

1lb ground beef or shredded chicken
1/2 pkg of taco seasoning
1lb shredded Colby Jack Cheese
1 pkg of 12” Tortillas

1 can Cream of Mushroom Soup
1 carton 16oz Sour Cream
3 Tbs of diced green chili’s
1/2 C. Chopped olives
4 Tbs Salsa
1/2 pkg of taco seasoning


*If using chicken I like to use a rotisserie chicken, pull it apart and shred it. Season with salt and pepper and toss in a pan with a little oil and 1/2 of the taco seasoning pack until heated thru.

*If using ground beef, brown the beef until almost done. Drain off fat, salt and pepper and add 1/3C water and 1/2 the taco seasoning pack stir together and cook on medium for about 8 minutes.

Combine sauce ingredients in a small bowl.

Grease a 9x13 pan with shortening (it keeps the bottom of the tortillas soft). Put a couple spoonfuls of the sauce in the middle of the tortilla, then add a couple of spoonfuls of beef/chicken, roll the tortilla and put in the pan seam side down. Continue with the rest of tortillas. You will have sauce left over pour this over the rolls. Cover with Colby Jack cheese. Cover with foil. Bake at 350* for 30 minutes, take off the foil and turn the oven to broil, cook for 4 minutes.

Pairs Well With

Enjoy with Spanish rice or a crisp salad.

Questions, Comments & Reviews

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