Cheese Enchiladas W/sour Cream Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 32 ounces light sour cream or 32 ounces single cream
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 (4 ounce) cans chopped green chilies (sometimes i substitute chopped jalapenos for 1 can of chiles)
• vegetable shortening
• 20 corn tortillas
• 4 -6 cups shredded cheese (i use cheddar, colby longhorn, "or" cheddar or jack)
• 1 onion, chopped

Recipe

• 1 preheat oven to 350.
• 2 combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
• 3 when sauce is well heated, set aside.
• 4 tortillas (step 1): completely, but lightly cover both sides of one tortilla with shortening (don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• 5 tortillas (step 2): completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• 6 repeat step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
• 7 allow to cool.
• 8 combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• 9 lightly cover the bottom of a baking dish with some of the sauce (this will prevent the tortillas from becoming stiff and chewy as they cook).
• 10 place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• 11 place into the baking dish, seam side down to prevent the enchilada from unrolling.
• 12 repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
• 13 cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
• 14 bake uncovered for 25-30 minutes, depending on your oven.
• 15 allow to cool for 5 minutes before serving.