New Mexico Style Green Chili-sour Cream Enchiladas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 1/2 cups milk
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 2 (7 ounce) cans chopped green chilies
• 2 tablespoons butter
• 1/2 teaspoon oregano
• 1/4-1/2 teaspoon cumin
• 1/4 cup salsa (mild, medium or hot, your preference)
• 1 cup sour cream
• shredded cheese (whatever kind you like-i use the package of kraft shredded medium cheddar cheese)
• corn tortilla (allow 3-5 per person)
• vegetable oil

Recipe

• 1 saute the onions, garlic and green chilies in butter until the onions are translucent.
• 2 add the soup, milk, salsa and spices.
• 3 simmer over very low heat for 10 minutes, stirring often.
• 4 while the sauce is simmering, fry the tortillas in hot oil until soft.
• 5 (if the oil is hot enough, the tortillas only take a few seconds to get soft enough).
• 6 place tortillas on paper towels to get rid of excess oil.
• 7 you can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
• 8 add the sour cream to the enchilada sauce and stir well.
• 9 these enchiladas are served flat, stacked like pancakes on individual plates.
• 10 place a tortilla on plate, cover with sauce and cheese. these are not rolled enchiladas but are flat like a stack of pancakes.
• 11 repeat layers with as many tortillas as each person wants.
• 12 i like 3; my husband always has 5.
• 13 pop the plate in the oven just long enough to melt the cheese.
• 14 you can also place cooked diced chicken in the layers.
• 15 this can also be prepared casserole style in a 9x13 dish.