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.