SOUR CREAM ENCHILADA CASSEROLE RECIPES

Steps:

• In large, shallow dish, mix water and 2 Tablespoons picante sauce.
• Place tortillas in mixture for 5 minutes, then drain.
• Brown ground beef and onion in heavy skillet, then drain.
• Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
• Simmer meat mixture for 5 minutes.
• In heavy saucepan, melt butter over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until bubbly and thickened.
• Remove from heat and add sour cream, stirring until well blended.
• Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
• Pour 1/2 of sour cream mixture over tortillas.
• Spoon 1/2 of meat mixture evenly over sauce.
• Sprinkle 1/2 of cheese over meat mixture.
• Repeat layers with other half of ingredients.
• Bake in pre-heated 375 degree oven for 25 minutes.

Steps:

• Preheat oven to 350 degrees F.
• To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
• Remove from heat and stir in the sour cream and cheese; mix well.
• In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
• Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
• Place seam side down in a greased 9 x 13-inch glass baking dish.
• Continue with rest of tortillas, adding additional oil to the skillet as necessary.
• Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
• Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
• Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
• ENJOY!