New Mexico Style Green Chili-Sour Cream Enchiladas
- Reviews 1
Ready In: 30 mins
Serves: 4-5
Ingredients
- 2 (10 1/2ounce) cans cream of mushroom soup
- 1 (10 1/2ounce) can cream of chicken soup
- 1 1⁄2 cups milk
- 1⁄2 cup chopped onion
- 2 minced garlic cloves
- 2 (7 ounce) cans chopped green chilies
- 2 tablespoons butter
- 1⁄2 teaspoon oregano
- 1⁄4-1⁄2 teaspoon cumin
- 1⁄4 cup salsa (mild, medium or hot, your preference)
- 1 cup sour cream
- shredded cheese (whatever kind you like-I use the package of Kraft shredded medium cheddar cheese)
- corn tortilla (allow 3-5 per person)
- vegetable oil
Directions
- Saute the onions, garlic and green chilies in butter until the onions are translucent.
- Add the soup, milk, salsa and spices.
- Simmer over very low heat for 10 minutes, stirring often.
- While the sauce is simmering, fry the tortillas in hot oil until soft.
- (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
- Place tortillas on paper towels to get rid of excess oil.
- You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
- Add the sour cream to the enchilada sauce and stir well.
- These enchiladas are served flat, stacked like pancakes on individual plates.
- Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
- Repeat layers with as many tortillas as each person wants.
- I like 3; my husband always has 5.
- Pop the plate in the oven just long enough to melt the cheese.
- You can also place cooked diced chicken in the layers.
- This can also be prepared casserole style in a 9X13 dish.
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