Green Enchiladas With Sour Cream Recipe
Ingredients
2 Cups Cottage Cheese
1 Lb. Cheddar Cheese
1/4 Cup Chopped, Cooked Onions
1/4 Cup Crushed Tostadas
2 Tbs. Chopped Olives
2 Tbs. Chopped Jalapeno Chilies
1 Tsp. Salt
12 Tortillas
Oil
Green Enchilada Sauce;
2 Cans Cream of Mushroom Soup (Campbell's)
1 3 1/2 Oz. Can Ortega Chilies
1 Large Onion, chopped
1 Clove Garlic, minced
1 Can Chicken Broth
14 Cup Raw Pureed Spinach
1/2 Tsp. Salt
2 Tbs. Flour
Sour Cream
Directions
Cheese Enchiladas: Mix cheeses, onions, tostadas, olives and chilies; add salt.
Fry tortillas in oil until soft and pliable not crisp.
Drain and dip into Green Enchilada Sauce, coating both sides.
Place filling in center of tortillas and roll.
Place in greased baking dish with overlapped edges down.
Pour remaining sauce over rolled enchiladas and bake in moderate oven, 350 degrees, until piping hot.
Top with sour cream after removing enchiladas from oven.
Green Enchilada Sauce:
Puree mushroom soup, chilies, onion and garlic in blender.
Add to chicken broth and bring to boil; add pureed spinach and salt and simmer 10 to 15 minutes.
Thicken with flour mixed with a little cold water.
Stir into sauce & bring to a boil.
Reduce heat and stir constantly to avoid lumping.
Fry tortillas in oil until soft and pliable not crisp.
Drain and dip into Green Enchilada Sauce, coating both sides.
Place filling in center of tortillas and roll.
Place in greased baking dish with overlapped edges down.
Pour remaining sauce over rolled enchiladas and bake in moderate oven, 350 degrees, until piping hot.
Top with sour cream after removing enchiladas from oven.
Green Enchilada Sauce:
Puree mushroom soup, chilies, onion and garlic in blender.
Add to chicken broth and bring to boil; add pureed spinach and salt and simmer 10 to 15 minutes.
Thicken with flour mixed with a little cold water.
Stir into sauce & bring to a boil.
Reduce heat and stir constantly to avoid lumping.
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