cheese and onion sour cream enchiladas
(2 ratings)
Kid friendly and not too spicy for those with stomache issues either.
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(2 ratings)
yield
4 -6 depending on appetite
prep time
20 Min
cook time
20 Min
Ingredients For cheese and onion sour cream enchiladas
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2 large canold elpaso mild enchilada sauce
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1 smyellow onion (diced)
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1 small pkgcorn tortillas
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1 pkgmexican blend shredded cheese
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margerine (amount as needed)
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8 ozsour cream
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1 smcan sliced black olives (optional)
How To Make cheese and onion sour cream enchiladas
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1Preheat oven to 400 degrees.
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2spread a a very light amount of margerine on one side of tortillas. Stack them in a microwave safe bowl and heat for 1.5 minutes or till soft.
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3Using a cake pan wrapped in aluminum foil (for easy clean up) pour one can of sauce in pan.
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4One at a time fill tortillas with cheese shreads and a few onions. Wrap into a tube shape and place in pan. Repeat process till pan is full.
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5Pour second can of enchilada sauce on top of the prepared tortillas. Scatter any remaining onions over the top and place dalop sour cream over the top.
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6Place in oven on top rack for 15 to 20 mins or till cheese is thoroughly melted.
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7Serve while hot out of the oven. Recommended side dishes include mexican rice and refried beans.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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