The Northwest Voice

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Carmel and her husband Vernon have lived in the Northwest for the last eight years.  They have two children and six grandchildren.  Carmel is employed as an administrative assistant for Colombo Construction.  She is currently working on Northwest school district projects.  This recipe for Sour Cream Enchiladas is a family favorite.

Sour Cream Enchiladas

Preheat oven to 375 degrees.

8 corn tortillas

1 can cream of chicken soup

8 oz. sour cream

1 small can diced green chilies

2 cups grated cheddar cheese

cooked chicken (optional)

Mix soup, sour cream and chilies.  Spread a small amount of the soup mixture in the bottom of a glass baking dish.  Heat tortillas in a few drops of oil for easy rolling. Place a large spoonful of the soup mixture on each tortilla.  Sprinkle with cheese and roll each tortilla.  Place each enchilada in the baking dish.  Spread remaining soup mixture over the top.  Sprinkle with remaining cheese.  Bake 20 to 30 minutes