Sour Cream Enchiladas - cooking recipe

Ingredients

12 small flour tortillas
1/4 c. cooking oil
1 small onion, chopped
1 Tbsp. water
2 (11 oz.) cans condensed cream of chicken soup
1 (4 or 7 oz.) can diced green chilies
1 c. sour cream
1 1/4 c. shredded Cheddar cheese

Preparation

Place oil in a 12 x 8-inch glass dish.
Dip each tortilla in oil, coating lightly.
Lay flat in dish.
Microwave on High for 3 to 3 1/2 minutes or until steamy hot.
Stack tortillas on plate and set aside.
Combine onion and water in a 6-cup glass measuring cup.
Cover with plastic wrap and microwave on High for 2 minutes.
Stir in soup and chilies.
Microwave on High, uncovered, 3 minutes or until mixture is hot and bubbly, stirring once.
Add sour cream and blend well.
Spread 1/2 cup of mixture evenly in dish used for heating tortillas.
Place about 1 tablespoon soup mixture down center of each tortilla.
Sprinkle with 1 tablespoon cheese.
Roll up around filling and place seam side down in baking dish.
Pour remaining soup mix over tortillas. Cover with waxed paper.
Microwave on High 7 minutes until hot and bubbly.
Sprinkle with remaining cheese.
Microwave on High, uncovered, 2 minutes until cheese melts.
Serves 6 to 8.