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Cheese Enchiladas with Sour Cream Sauce

32 ounces light sour cream or single cream

1 (10 1/2 ounce) can cream of chicken soup

2 (4 ounce) cans chopped green chilies (sometimes I substitute chopped jalapenos for 1 can of chiles)

Enchiladas

vegetable shortening

20 corn tortillas

4-6 cups shredded cheese (I use cheddar, colby longhorn, "or" cheddar or jack)

1 onion, chopped

Preheat oven to 350.

Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.

When sauce is well heated, set aside.

Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.

Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.

Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.

Allow to cool.

Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.

Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).

Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).

Place into the baking dish, seam side down to prevent the enchilada from unrolling.

Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).

Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.

Bake uncovered for 25-30 minutes, depending on your oven.

Allow to cool for 5 minutes before serving.

In the Northeast of Mexico there are some cheese enchiladas that are made with very thin red tortillas, they are red because the corn dough has ancho chiles. Boil some tiny (cambray) red or white potatos and peel them when cooled. Boil some ancho chiles, when they turn soft remove stem and seeds and puree them in a blender with some of the water used to boil them and salt. The tiny potatos can be cut in halves or quarters, and then fry them with some corn oil and the ancho chile sauce.Tortillas are fried one by one, on oil and the ancho chile sauce, turning once, very fast, they shuold be turn soft not crunchy. For the filling you´d need grated farmers cheese, a little minced onion (fesh, not cooked) and salt if needed, taste first. Place the filling on the fried tortilla and roll. Place the enchiladas on a plate, cover with more grated cheese, finley shreded lettuce and the fried potatos on top.

In Guanajuato they have "enchiladas mineras" which are very similar, but they are served with a roasted chicken piece on top.

Well what you do is first make the enchaladas then put in the oven on 350f then when you are done you put your favorite cheese on then put in the micowave for 5 minutes

its easy

shred some cheese (sharp cheddar, or mont. jack)

get cans of red enchilada sauce

put your corn tortillas in hot oil for a little bit (dont make them crispy, it just helps them not break with you roll them)

pull tortillas out of oil and drain

dip in red sauce

layer some sauce on bottom of glass baking dish

add cheese to tortillas

roll, and add to dish

sprinkle top with cheese and bake

YES! My mom makes the best... I have the recipe. But let me get back to you when i have it in my hands!

I like the chicken ones the best....My fav all the way...

here's the site to the recipe: http://www.recipezaar.com/26865