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Sour Cream Enchiladas


Posted by Lara I.

These are fairly quick and easy to make, so very creamy and flavorful, vegetarian and also healthy! Ingredients: 2 cans cream of mushroom soup 1 Pint fat free sour cream 2 can chopped green chilis (for milder version, use only one) scallions shredded reduced fat cheddar cheese Olive oil 12 corn tortillas In small sauce pan, heat soup, sour cream, and chilis, then set aside. Cut up the scallions into thin slices, also set aside. Put a little olive oil into pan and heat. Heat each tortilla in the oil until limp, then put, one at a time (while heating the next one) into a casserole pan. Put some sour cream mixture, scallions, and cheese into the tortilla, and roll. Then repeat with the next tortilla until the dish is lined with rolled tortillas. Then, pour the remaining mixture over the whole thing, sprinkle with left over cheese and scallions. Bake at 325 for 30 mins. Serves 6. Approximately 353 calories per serving. Can't beat that!
 
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