Cheese and Sour Cream Enchiladas

⏱ 40 mins 🍽 8-10 serving(s) 🌶 mexican 🏷 Tex Mex

These creamy enchiladas offer a satisfying meatless option, though diced boiled chicken can be added if preferred. The preparation time largely depends on your speed at rolling the tortillas. The dish combines a rich sauce of sour cream, soup, and green chillies with a generous amount of cheese for a comforting Tex Mex bake that serves 8 to 10 people.

Cheese and Sour Cream Enchiladas

Ingredients

  • 16 -20 corn tortillas
  • 3 (8 ounce) cartons sour cream
  • 2 (10 ounce) cans cream of chicken soup
  • 2 (4 ounce) cans chopped green chilies
  • 1 1/2 lbs grated colby-monterey jack cheese
  • 1 cup green onion, finely chopped
  • 1/3 cup vegetable oil

Method

  1. Warm the vegetable oil in a skillet.
  2. Briefly dip each corn tortilla in the hot oil for 2-3 seconds to make them pliable.
  3. Let the tortillas drain on paper towels until they are cool enough to handle.
  4. Combine the sour cream, cream of chicken soup, and chopped green chillies in a bowl.
  5. Cover the base of a 9" X 13" X 2" baking dish with roughly 1 cup of the prepared sour cream mixture.
  6. On a softened tortilla, arrange a portion of the grated cheese and chopped green onion about 1 inch from one edge.
  7. Finding the correct quantity of filling requires a bit of practice.
  8. An excessive amount will prevent the tortilla from rolling neatly.
  9. With too little filling, the flavour of the corn tortilla will dominate.
  10. A good guideline is to use approximately 2 tablespoons of filling per tortilla.
  11. Fold the edge over the filling and roll the tortilla up tightly.
  12. Position the rolled enchilada in the baking dish with the seam facing downwards.
  13. Repeat the rolling process, arranging all the filled tortillas side by side in the dish.
  14. Pour the rest of the sauce evenly over the assembled enchiladas.
  15. Scatter the remaining chopped onion and cheese over the top.
  16. Bake at 350 degrees for 30-40 minutes, until the cheese is melted and the sauce is bubbly.

Nutrition (per serving)

Sodium1051200 mg

Recipe details

CategoryTex Mex
Cuisinemexican
AuthorJulie in TX