Green Enchiladas With Sour Cream Recipe


CourseMain Ingredient
Interest Group


 Cottage cheese2 Cup (32 tbs)
 Cheddar cheese1 Pound
 Chopped cooked onion1⁄4 Cup (4 tbs)
 Crushed tostadas1⁄4 Cup (4 tbs)
 Chopped olives2 Tablespoon
 Chopped jalapeno2 Tablespoon
 Salt1 Teaspoon
 Oil2 Cup (32 tbs)
 Green enchilada sauce1 Cup (16 tbs)
 Cream of mushroom soup2 Can (20 oz) (Campbell's)
 Canned chili3 1⁄2 Ounce (Ortega)
 Onion1 Large, chopped
 Garlic1 Clove (5 gm), minced
 Chicken broth1 Can (10 oz)
 Pureed spinach14 Cup (224 tbs) (Raw)
 Salt1⁄2 Teaspoon
 Flour2 Tablespoon
 Sour cream1 Tablespoon

Nutrition Facts

Serving size

Calories 748 Calories from Fat 524

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 45.5 mg

Sodium 1356.1 mg56.5%

Total Carbohydrates 33 g11%

Dietary Fiber 3.6 g14.6%

Sugars 5.8 g

Protein 23 g46.5%

Vitamin A 10.8% Vitamin C 19.2%

Calcium 35.3% Iron 10.7%

*Based on a 2000 Calorie diet


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.