Sour Cream Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (10 ounce) can enchilada sauce
• 1 (16 ounce) can whole tomatoes, undrained and finely chopped
• vegetable oil (for frying)
• 12 corn tortillas
• 3 cups beef roast, mexican mix (see mexican meat mix)
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups sour cream
• 3 roma tomatoes, cubed
• 1 1/2 cups shreded lettuce, a little less then 1/2 a head

Recipe

• 1 prepare and measure mexican meat mix into a zippy. combine enchilada sauce and chopped tomatos in a medium sauce pan. cook over medium heat untill mixture boils. reduce and simmer. after enchilada suace cools measure into a zippy. measure into zipy bags sour cream and chedder cheese. cut and place in zippys tomatos and lettuce.
• 2 to serve: heat oil over medium-high heat in a small skillet. dip on tortilla at a time in hot oil for several secounds then dip in hot enchilada sauce mixture. set aside. heat mexican meat mix in a small sauce pan. place 1/2 c mexican meat mix on each tortilla and sprinkle with 2 tbs. grated chedder cheese. roll up and place close together in a shallow casserole dish, seam-side down. pour remaining sauce over enchiladas. sprinkle with additional grated cheese. bake about 15 minutes, until bubbly. top with lettuce, tomatos and a spoonfull of sourcream.