o enclose filling.
Place enchiladas seam side down in prepared
Brown meat and onions.
Drain.
Heat together enchilada sauce, sour cream and soup.
Fill tortillas with meat, cheese and sauce, saving a portion of the sauce mixture and cheese for topping.
Roll up tortillas.
Place in 9x13x2 inch pan or dish. Pour remaining sauce over enchiladas and sprinkle with cheese. Bake at 350\u00b0 for 20 to 30 minutes.
auce is bubbling, and the enchiladas are hot.
Serve with
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
he cheese melts and the enchiladas are hot and bubbly, from
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
nd roll.
Place two enchiladas in the center of each
he sauce I used a recipe from another site, with a
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
oft enough to fold into enchiladas without breaking.
Fill tortillas
emove from heat.
Assemble Enchiladas. Place about 2 tablespoon of
nchilada sauce for traditional rolled enchiladas.
Coat the bottom of
ish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese
o blend well.
For Enchiladas:
Heat tortillas, 1 at
Heat sauce
in a 10-inch skillet.
What you now want to do is dip
a
tortilla
in
the
sauce to make it easy to work with. Place the
tortilla on your Dutch oven lid or plate and add some meat,
onion and cheese.
Roll up and gently place in a Dutch oven or
pan.
When pan is full, pour the rest of the sauce over the enchiladas and sprinkle a little cheese on top. Heat until
sauce bubbles or cheese melts.
Serve warm and top with some sour cream.
5 minutes or just until enchiladas are warmed through and cheese
owel.
To Assemble the Enchiladas:
Place a corn tortilla
ortilla, enclosing filling.
Arrange enchiladas seam side down in prepared
ater to adjust thickness.
Enchiladas:.
Heat the oil in
heese on top of the enchiladas.
Bake for 15 to