Cheesy Meat-Free Enchiladas

Ingredients

• 1 cup knudsen cream sour
• 20 oz enchilada sauce canned
• 10 8-inch flour tortillas ()
• 28 oz ore-ida potatoes o’brien 
• 8 oz queso quesadilla cheese shredded with a touch of philadelphia kraft

Equipment

• oven
• baking pan

Directions

1. Cook potatoes as directed on package. Meanwhile, mix enchilada sauce and sour cream until blended.
2. Heat oven to 350F.
3. Combine potatoes and 1 cup enchilada sauce mixture.
4. Spread 1 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
5. Spoon about 1/2 cup potato mixture down center of each tortilla; roll up.
6. Place, seam-sides down, over sauce in baking dish; top with remaining enchilada sauce mixture.
7. Sprinkle with cheese.
8. Bake 10 min. or until enchiladas are heated through and cheese is melted.