By Nikki Willhite
Here's a quick, easy, and frugal recipe for Enchiladas.
This recipe is an acquired taste. The first time I had it, I
thought "Where's the Beef?" However, now it is one of my favorites. (My husband
is still looking in vain for the beef) However you can, very easily,
add a can of chicken to the mix. Most men seem to prefer them that way.
One of the criteria of a simple recipe is that it have very few
ingredients. This recipe only has 5 of them:
One package corn tortillas
One small IMO or Sour Cream
One can cream of chicken soup
One can diced green chilies
1 1/2 Cups grated cheddar Cheese (or to taste)
Fry the tortillas in just enough oil (for a few seconds) to make
them soft and pliable. Put on paper towels, and when cool enough, wipe off all
the grease you can.
Mix the can of soup, the IMO (or sour cream), and can of green
chilies, and a little of the cheese together in a bowl.
Use a baking pan 13x9 inches or smaller. Put some of the soup
mixture on the bottom. Then spoon a heaping Tablespoon of the mixture onto each
tortilla and roll up as for an enchilada.
After the tortillas are in the pan, take the rest of the soup
mixture and spoon it over the top. Add the rest of the cheese. Be sure that the
tortillas are covered with the soup and cheese so that they don't dry out during
Bake in a 325-350 degree oven for 30 minutes, or until cheese is
bubbly. Do NOT overcook. Keep tightly covered during baking. Good served with
green beans and applesauce
Note: : If you feel really tired, you can skip frying the
tortillas and just rip them into piece and mix everything together. As long as
everything is moist it will taste good, and is probably healthier without the
oil. However, they do come out better the first way.