How to Make “my” Sour Cream Enchiladas

There are several different ways to make sour cream enchiladas. Asking a friend, looking it up on the Internet, or watching the Food Network will guarantee that you will get a different recipe every time. This recipe’s name stems from the fact that there are so many different recipes. My recipe is outstanding, because it is scrumptious and very easy to make. In five easy steps, you’ll be able to whip them up and understand why “My” Sour Cream Enchiladas are the best.

The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and sour cream. You will also need a large mixing bowl, a frying pan, a pot, a knife, a spatula, four or five tablespoons, and a nine by thirteen glass baking dish.

Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell’s mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. Brown the hamburger in the frying pan and season it to taste. Heat the refried beans in a pot. I use Rosarita brand Fat Free Refried Beans, but you may use any brand of beans. In addition, you need to prepare the veggies. Simply chop the tomato into cubes and slice the green portions of the green onions into small, thin slices. I only use the green portions of one bunch of green onions in my recipe. If you would like to use the entire bunch of green onions, including the white portions, the recipe should yield very similar results. Set these items aside and you can begin to form the enchiladas.

You need to roll the ingredients into the flour tortillas and place them in the glass pan. Take a flour tortilla (I use Mission brand burrito-size flour tortillas) and smear about a tablespoon full of the warm refried beans on it in a circular patter covering the middle of the tortilla. Then, add about a tablespoon of the browned hamburger to the top of the beans. Add a tablespoon of the cream sauce. Next, sprinkle some grated cheese on it. I like to go the easy route and buy my cheese already grated. I use Kraft brand graded cheese in a bag. I buy the two cup size bag, but you can add more or less cheese based on your preference. You will also need a sprinkle of the green onions and the diced tomatoes. While adding the sauce, cheese, onions, and tomatoes, keep in mind that you need to save some on the side for a topping,