Sour Cream Enchiladas

Aunt Faith’s Sour Cream Enchiladas

Mix together filling in a large bowl:

         1½   cups cottage cheese 

         1½   cups sour cream

         1      Pkg. Lipton dry onion soup mix

         1      cup finely chopped green onions

         7      oz.  can Ortega diced green chilies

         1      lb. Monterey Jack cheese, shredded

Soft-fry in oil 2 dozen corn tortillas (or brush with oil, stack and microwave 8 at a time for one minute). Fill with cheese filling and lay in two 9x13 pans.

Prepare enchilada sauce.

Mix together: 

         2       Pkg. Lawry Enchilada Sauce Mix

or use enchilada sauce of your choice

Pour sauce over rolled enchiladas and top with cheese.

Bake at 350 degrees for ~30 minutes.

Enchilada Sauce

Prepare 2 Pkg. Lawry Enchilada Sauce Mix or use

Texas Burrito Enchilada Sauce  

         

Texas Burrito Enchilada Sauce

Blend in blender:

1       can tomatoes (14.5 oz)

2       Tbsp. enchilada mix packet

2       Tbsp. flour

½      cup water

Heat in saucepan until thickened and bubbly.

Pour over burrito and Mexican rice.

Hotter Texas Burrito Enchilada Sauce

Blend in blender:

1 can diced tomatoes (14.5 oz)

1 can tomato sauce (14.5 oz)

       ~ ½ pkg. Lawry Enchilada Sauce mix

          1/3 can water

          16 oz. Las Palmas enchilada sauce

          Salt to taste

Pour over burrito, Mexican rice or enchiladas.