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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Makes a rather large batch - enough for two or three pans. Can be covered and frozen. A very tasty recipe!! Ingredients:
sauce |
1 10oz can cream of celery or mushroom soup |
2 chicken or vegetable bullion cubes |
3 cups sour cream |
2 cups jack/cheddar shredded cheese blend (or one cup each shredded jack & cheddar, mixed together) |
1 approx. 8 to 10 oz bottle green taco sauce |
1 chopped white or yellow onion |
3 minced gloves of garlic |
1 t. oil |
filling |
1 7 oz. can diced green chiles |
1 7 to 14 oz. can black olives drained, sliced, wedged, or just cut in |
half - size depending on how much you like black olives |
2 cups jack/cheddar shredded cheese blend |
1 bunch green onions, sliced |
1 4 oz. jar diced pimentos |
1 14 oz. can artichoke hearts, drained and chopped (not the marinated kind) |
package(s) of corn tortillas as needed |
Directions:
1. Sauce:
2. In a large saucepan, saute lightly the onion and garlic in the oil.
3. Add the rest of the sauce ingredients except the cheese and bring just to a simmer, stirring constantly.
4. Add the cheese and stir until melted and remove from heat.
5. Filling:
6. Mix all filling ingredients together in a large bowl.
7. Assembly:
8. If using corn tortillas, soften in hot oil four to five seconds per side and drain on paper towels, and let cool a bit before proceeding.
9. If using flour tortillas, warm a few at a time in the microwave or in a dry pan on the stove to help soften for rolling.
10. Choose the size of pan you wish to use - anywhere from an 8x8 to an 9x13 .
11. Spray with cooking spray and pour some sauce in to cover the
12. bottom.
13. Place about a half cup of filling in a tortilla and roll up, placing seam side down on top of sauce in pan.
14. Repeat until all filling is used up, making one layer per pan.
15. Cover the enchiladas with the remaining sauce, spreading to the edge.
16. To bake now, preheat oven to 325F and bake for 30 to 45 minutes until sauce is bubbly and the filling is hot.
17. To freeze, cover pan tightly and place in the freezer for up to six
18. months.
19. Thaw before baking.
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