Sour Cream Enchiladas

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Sour Cream Enchiladas     1   recipe Enchilada sauce, or 10oz can of commercial enchilada sauce   1 can    whole tomatoes, 16oz   1/3 cup    onion,chopped   1/2 tsp    salt   12   corn tortillas   1/3 cup    vegetable oil   2 cups    cheddar cheese, grated   2 cups    sour cream     1 In a large sauce pan combine enchilada sauce, tomatoes, onion and salt. Heat over medium heat until it boils. Remove from heat. 2 Heat the oil in a skillet until hot, and dip each tortilla one at a time in the oil for 30 seconds each. Drain on paper towels. 3 Pre-heat oven to 400*. 4 Pour 1/4 cup sauce in to a baking dish. Add one layer of tortillas (4). Top with 1/4 remaining sauce and 1/4 of the cheese. Repeat layers, ending with the cheese. 5 Heat in oven for 15 minutes, top with sour cream, and continue to bake for 5 additional minutes.   Servings: 6    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: recipe Enchilada sauce, or 10oz can of commercial enchilada sauce whole tomatoes, 16oz onion,chopped           Amount Per Serving       Calories   508.72   Calories From Fat (66%)   335.49       % Daily Value Total Fat 37.67g   58%   Saturated Fat 16.34g   82%   Cholesterol 77.66mg   26%   Sodium 505.82mg   21%   Potassium 227.30mg   6%   Carbohydrates 28.23g   9%   Dietary Fiber 2.70g   11%   Sugar 0.36g       Sugar Alcohols 0.00g       Net Carbohydrates 25.53g       Protein 16.29g   33%     This Recipe was formatted and exported by Living Cookbook...Click HERE to get your Living Cookbook Today!

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