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Thursday, April 7, 2016

Lamb Enchiladas

Ingredients

  • Servings: 6
  • 2 cups shredded cooked lamb
  • 1 (10 ounce) can enchilada sauce
  • 1/2 teaspoon onion powder
  • 1 cup reduced fat sour cream
  • 1 (4 ounce) can chopped green chilies
  • 2 cups shredded colby-monterey jack cheese
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 6 (7 inch) flour tortillas

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat an oven to 350 degrees f (175 degrees c).
  • combine cooked lamb, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. in a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
  • pour a thin layer of the tomato soup mixture into a 9x13 baking dish. spread lamb mixture down the center of each tortilla. roll tortillas to enclose filling; place seam side down in the baking dish. pour the remaining soup mixture over the filled tortillas. top with the remaining 1 cup cheese.
  • bake in preheated oven until hot and bubbly, about 30 minutes.

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