Sour Cream Enchiladas
2 lbs. hamburger (or cooked chicken can be canned chicken breast)
1 package taco season
1 pt sour cream (I use low fat)
1 pt chicken stock (low fat low sodium)
12 10 inch flour tortillas
1 can Ro-tel original drain off juice reserve ½ of can
Black olives reserve some for topping
Cheddar cheese 8 oz.
Brown hamburger or sauté chicken. Add taco seasoning and ½ can ro-tel . Cook until liquid is gone. Add olives if desired. Let cool slightly for ease of handling.
In a large shallow dish mix together sour cream and broth.
Brush on one side of flour tortilla (this will be the inside of the tortilla when you roll it up complete one enchilada at a time)
Fill with hamburger mixture and top with cheese. Roll place in baking dish.
Fill all tortillas shells
Pour remaining sauce over top of enchiladas top with cheese olives and remaining
½ can of Ro-tel.
Bake 350 25 to 30 min.
2 lbs. hamburger (or cooked chicken can be canned chicken breast)
1 package taco season
1 pt sour cream (I use low fat)
1 pt chicken stock (low fat low sodium)
12 10 inch flour tortillas
1 can Ro-tel original drain off juice reserve ½ of can
Black olives reserve some for topping
Cheddar cheese 8 oz.
Brown hamburger or sauté chicken. Add taco seasoning and ½ can ro-tel . Cook until liquid is gone. Add olives if desired. Let cool slightly for ease of handling.
In a large shallow dish mix together sour cream and broth.
Brush on one side of flour tortilla (this will be the inside of the tortilla when you roll it up complete one enchilada at a time)
Fill with hamburger mixture and top with cheese. Roll place in baking dish.
Fill all tortillas shells
Pour remaining sauce over top of enchiladas top with cheese olives and remaining
½ can of Ro-tel.
Bake 350 25 to 30 min.
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