This one is from our friend Sarah. It's not super healthy but it's quick and tasty.
Cheese Enchiladas- flour tortillas- about 8 (I use whole wheat/multi-grain)
- 8 oz. sour cream
- 1 can cream of mushroom soup
- 1 small can chopped black olives
- 1 small can diced green chiles (look for this in the Tex-Mex section. Took me forever to find them.)
- shredded cheese (2-4 cups)
Mix together all ingredients except tortillas. Spread about 2 T of sauce in tortillas. Don't over fill! Roll and place in 9 x 13" pan. Spread remaining sauce on top. Top with cheese. Refrigerate overnight (optional). Bake at 350 degrees for 30 minutes.
Yum!
Instead of diced green chiles I bet Rotel tomatoes ( or generic brand) would work, too
ReplyDeleteI don't know how Dad's name got on there Dad is Marian!
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