Sour Cream Enchiladas
Everyone’s favorite Mexican dish made quick and easy.
2 cups Jack or cheddar cheese, shredded
8 large corn tortillas
1/2 cup onion, chopped
1/4 cup oil to fry tortillas
1/2 cup cilantro, chopped
1 can Las Palmas green enchilada sauce
1 can sliced olives
1 cup Lilly Sour Cream
Preheat oven to 350°F. Lightly fry tortillas in oil. Drain on paper towel. Mix together sour cream and enchilada sauce in a large flat bowl. Dip both sides of a tortilla in sauce and fill with 1/4 cup chicken, 1/8 cup cheese, onion, and cilantro. Roll and place in greased 8 ½ x 11-inch nonstick dish. Repeat until all tortillas are filled. Cover with remaining sauce and cheese, and top with olives. Bake 45 minutes or until bubbly. Let stand 10 minutes before serving.