New Mexico Style Green Chili-Sour Cream Enchiladas

Jun 05, 2023June 5, 20230 2
New Mexico Style Green Chili-Sour Cream Enchiladas
in Mexican

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups milk
1/2 cup chopped onion
2 minced garlic cloves
2 cans chopped green chilies
2 tablespoons butter
1/2 teaspoon oregano
1/4 - 1/2 teaspoon cumin
1/4 cup salsa ( mild , medium or hot , your preference )
1 cup sour cream
shredded cheese ( whatever kind you like-I use the package of Kraft shredded medium cheddar cheese )
corn tortilla ( allow 3-5 per person )
vegetable oil

Nutrision Information

Servings Per Recipe
6
Calories
623
Sugar
8g
Fat
41g
New Mexico style green chili-sour cream enchiladas are a delicious and comforting Mexican dish. The creamy, spice-filled filling paired with the soft and slightly crispy corn tortillas creates the perfect texture and flavor combination. The use of canned soups and cheese in this recipe make it easy and quick to prepare, making it perfect for busy weeknights or weekends. These enchiladas can be customized to your spice preferences by adjusting the salsa and green chili heat level.

Instructions

1.Preheat the oven to 350°F/175°C.
2.In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, and milk until well combined. Set aside.
3.In a skillet over medium-high heat, sauté the chopped onion and minced garlic in butter until softened and fragrant. Add the chopped green chilies, oregano, and cumin and continue to sauté for another minute.
4.Mix in the salsa and sour cream until well combined.
5.In a separate skillet over medium heat, warm up the vegetable oil. Fry the corn tortillas, one at a time, for about 5 seconds on each side until softened.
6.Spread a spoonful of the soup mixture on each tortilla, then add a spoonful of the green chili mixture. Roll up the tortilla and place seam-side-down in a baking dish.
7.Repeat until all the tortillas are filled and rolled up in the baking dish.
8.Pour the remaining soup mixture over the top of the enchiladas, making sure to cover them completely.
9.Sprinkle the shredded cheese over the top of the soup mixture.
10.Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly. Serve hot.

PROS

These enchiladas are a crowd-pleaser and can be customized to your spice preferences.

They are creamy, filling, and delicious.
Perfect for a cozy night in or for entertaining guests.

CONS

These enchiladas are high in calories, fat, and sodium due to the use of canned soups and cheese.
They are not particularly healthy in large quantities.

HEALTH & BENEFITS

While this recipe may not be the healthiest, it can be enjoyed as a treat in moderation.
The use of green chilies provides a good source of vitamins A and C, while the garlic and onions can aid in reducing inflammation in the body.

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