Veggie Enchiladas

By Lisbeth

My friend made good chicken enchiladas, but I always ate around the chicken because I'm not a fan of it. So, I revamped the recipe to be veggie enchiladas (not vegan, though).

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1 package flour tortillas
1 can cream of celery soup
1 can cream of mushroom soup
1 small container of sour cream
1 can chopped green chills
1 package of Italian cheese
Salt, pepper

Details

Servings 6
Level of difficulty Easy
Preparation time 12mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Mix everything except the flour tortillas.

Step 2

Roll tortillas with mixture inside. Spread left over mixture across top of enchiladas.

Step 3

Bake at 350 degrees until cheese is melted. Serve immediately.

Be sure to use Italian cheese.