New Mexico Style Green Chili-Sour Cream Enchiladas

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READY IN: 30mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 1/2 ounce) cans cream of mushroom soup
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 1 12
    cups milk
  • 12
    cup chopped onion
  • 2
    (7 ounce) cans chopped green chilies
  • 2
    tablespoons butter
  • 12
    teaspoon oregano
  • 14 - 12
    teaspoon cumin
  • 14
    cup salsa (mild, medium or hot, your preference)
  • 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
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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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