Sour Cream Enchiladas

Mrs. Becky Bourgeois

  • 1 (1 lb) can tomatoes
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 tsp salt
  • 1 dozen corn tortillas
  • Cooking oil
  • 1/2 lb grated cheese
  • 1 cup sour cream
  • 1 (10 oz) can enchilada sauce, hot

In skillet brown ground beef and onions together. Add enchilada sauce. cut up tomatoes, and salt. Simmer for 10 – 15 minutes while cooking tortillas.


Pour cooking oil in saucepan and fry each tortilla for approximately six seconds and drain on paper towel. On each tortilla, plate a tablespoonful of meat mixture and some cheese. Roll up and place in greased casserole.

Pour remaining sauce and cheese over top.

Heat in 450° oven until melted. Take from oven and spread sour cream.

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