Quick Mexican Cheese Enchiladas Recipe
25 min | 5 min prep SERVES 12
- 12 corn tortillas
- 1 lb grated cheddar cheese, or a blend of your favourite cheeses
Sauce
- 8 ounces sour cream
- 4 ounces chopped green chili peppers
- 4-6 green onions, chopped (including 2 or 3 inches of the stem)
- 1 (8 ounce) can cream of chicken soup
- 1 14 oz can enchilada sauce
Garnish
salsa, if desired sour cream, if desired green onion (optional)
For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.
- Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.
- In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9×13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.
- Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.
- To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.