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beef • main dish • Mexican • recipes • October 1, 2011

Sour Cream Enchiladas

by Shelly Mathie

2 lbs hamburger (I like to substitute chicken)
1 large can enchilada sauce


Brown hamburger; add sauce.  Fry 2 dozen corn tortillas 30 seconds each side.  Put mixture in tortilla and roll.  Place in 9X13″ pan (takes 2 pans).  May add cheese.  Pour sauce (recipe follows) over top.  


Sauce:
2 cans cream of chicken soup 
1 small carton sour cream


Spread additional cheese over the top and bake at 425 degrees for 15 minutes.  May add black olives, if desired.  

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