Sour Cream Enchiladas
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 1 (10 ounce) can enchilada sauce
- 1 (16 ounce) can whole tomatoes, undrained and finely chopped
- vegetable oil (for frying)
- 12 corn tortillas
- 3 cups beef roast, Mexican Mix (see Mexican Meat Mix)
- 1 1⁄2 cups grated cheddar cheese
- 1 1⁄2 cups sour cream
- 3 roma tomatoes, Cubed
- 1 1⁄2 cups shreded lettuce, a little less then 1/2 a head
Directions
- Prepare and measure Mexican Meat Mix into a zippy. Combine enchilada sauce and chopped tomatos in a medium sauce pan. Cook over medium heat untill mixture boils. Reduce and simmer. After enchilada suace cools measure into a zippy. Measure into zipy bags sour cream and chedder cheese. Cut and place in zippys tomatos and lettuce.
- To Serve: Heat oil over medium-high heat in a small skillet. Dip on tortilla at a time in hot oil for several secounds then dip in hot enchilada sauce mixture. Set aside. Heat Mexican Meat Mix in a small sauce pan. Place 1/2 c Mexican Meat mix on each tortilla and sprinkle with 2 Tbs. grated Chedder cheese. Roll up and place close together in a shallow casserole dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Bake about 15 minutes, until bubbly. Top with lettuce, tomatos and a spoonfull of sourcream.
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