CONNIE'S CHILI ENCHILADAS
1- 8OZ SOUR CREAM
2- ( 10OZ) ENCHILADA SAUCE
1- ( 15OZ) CHILI WITH BEANS
1- CAN MEXI CORN
1- CUP SHREDDED CHEDDAR CHEESE
TACO SHELLS
FRESH CILANTRO
PREHEAT OVEN TO 350 DEGREES SPREAD 1/4 CUP ENCHILADA SAUCE
OVER BOTTOM OF A LARGE BAKING DISH-- COMBINE THE CHILI
MEXI CORN 1/2 CUP CHEESE AND 1 TABLESPOON CILANTRO
SPOON SOME CHILI MIXTURE DOWN THE CENTER OF EACH TACO SHELL
ROLL UP EACH TACO SHELL AND PLACE IN BAKING DISH LAYER IF YOU NEED
TO POUR REMAINING SAUCE OVER THE TACO SHELLS. SPRINKLE WITH
REMAINING CHEESE COVER WITH FOIL BAKE TILL BUBBLY
25 MIN REMOVE FROM OVEN REMOVE FOIL BAKE 5 MIN MORE
TOP WITH SOUR CREAM.