A delightful twist on classic enchiladas, featuring a creamy green chili sauce and a cheesy filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture.
In a saucepan over medium heat, combine the sour cream, cream of mushroom soup, and diced green chilies. Stir until well mixed and heated through.
Stirring constantly prevents the sauce from sticking to the pan.
Warm the tortillas by stacking them on a microwave-safe plate and microwaving for about 30 seconds to make them pliable.
Warming tortillas prevents them from cracking when rolled.
In a mixing bowl, combine the shredded cheese and chopped onion.
Mix gently to evenly distribute the onion throughout the cheese.
Spread a thin layer of the sauce on the bottom of a baking dish.
This prevents the enchiladas from sticking to the dish.
Place a portion of the cheese and onion mixture onto a tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Rolling tightly enough to hold the filling but not too tight to tear the tortilla.
Pour the remaining sauce over the enchiladas, ensuring they are fully covered.
Covering completely prevents the edges from drying out.
Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.
Check halfway through to ensure even cooking.
Let the enchiladas cool for 5 minutes before serving.
Cooling slightly helps the enchiladas set and makes serving easier.
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