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| Monster Sour Cream Enchiladas |
"Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favourite Tex-Mex theme dish. These are very tasty. I were given the recipe from my mom and even my picky own family will consume them!"
Ingredients :
- 3 (10.Seventy five ounce) cans condensed cream of hen soup
- 1 pint bitter cream
- 1 cup green chile peppers, diced
- 12 (6 inch) corn tortillas
- 1 roasted fowl, shredded
- eight oz shredded Colby longhorn cheese
- eight ounces shredded Muenster cheese
- 2 bunches green onions, chopped
Instructions :
| Prep : | Cook : 6M | Ready in : |
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- Preheat oven to 375 ranges F (one hundred ninety ranges C).
- In a large bowl combine the soup, sour cream and green chiles. Mix collectively and pour a small amount of this mixture into the lowest of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the aggregate and a few spoonfuls of shredded bird interior every tortilla and roll them all up.
- Place tortillas in baking dish and pour the last bitter cream aggregate over all. Top with shredded cheeses and chopped green onion. Bake inside the preheated oven for 1 hour.
Notes :
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