Ingredients

• 2 cups cream of chicken soup
• 250 ml. dairy sour cream
• 100 gms. jalapenos, finely cut
• 4 cups grated cheddar cheese
• 15 to 18 corn tortillas
• ½ cup olive oil

How to Make Sour Cream Enchiladas

• Combine soup, sour cream and jalapenos. Heat olive oil in a small pan. Dip tortillas into the oil, remove and drain each.
• Spoon 2 to 3 tbsp. cream mixture into each tortilla. Sprinkle 3 tbsp. grated cheese on top of cream mixture and roll up tortilla. Place each with seam down in a casserole dish.
• Repeat for each tortilla, putting each snugly against other in pan so they will keep their shape.
• Pour remaining cream mixture over top of enchiladas. Sprinkle generously with remaining cheese. Bake at 325 degrees C for 25 to 30 mins.