1 cup sour cream
1 1/2 tablespoons raw onion
1 2/3 tablespoons black olives
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1 cup shredded Cheddar cheese
1 (1 ounce) can sliced mushrooms, drained
2 teaspoons olive oil
1/4 teaspoon brown sugar
2 tablespoons all-purpose flour
3 cloves garlic, minced
In a large bowl, mix sour cream, onion, black olives, white sugar, salt, pepper sauce, chili powder, Cheddar cheese and mushrooms. Top with olive oil, brown sugar, flour and garlic.
Heat oil in a large skillet over medium heat. Stir in enchiladas and cook for 4 to 5 minutes on each side, or until hot and crisp. Serve hot.
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