Submitted by: Keith Graves, Mission Metal Fabricators Co-General Manager. This is one of the Graves Family favorite recipes.
The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes
INGREDIENTS:
- 1 can chopped green chiles
- 2 cans cream of mushroom soup
- ½ cup sour cream
- ½ onion, chopped
- 8 oz. cheddar cheese, shredded
- 15 corn tortillas
- Butter or margarine
DIRECTIONS:
- Preheat oven to 350 degrees.
- In a saucepan, combine cream of mushroom soup, sour cream, and green chiles. Mix well and heat through.
- In a fry pan, melt butter or margarine. Fry tortillas for a few seconds on each side.
- Put 2 tablespoons of the green chiles mixture, some cheese, and some onion in each tortilla. Fold and place face down in a 13″ x 9″ baking pan.
- Pour remaining cheese, onion and green chiles mixture over the folded tortillas.
- Baked covered for 30 minutes or until the enchiladas bubble.