SOUR CREAM CHEESE ENCHILADAS RECIPES

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CHEESE ENCHILADAS W/SOUR CREAM SAUCE RECIPE - FOOD.COM



Cheese Enchiladas W/Sour Cream Sauce Recipe - Food.com image

This is an enchilada dish I made for my grandparents when they came to visit us several years ago. They still rave about it. I have made it quite a few times since. The sour cream sauce is always a big hit.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8-10 serving(s)

Number Of Ingredients 7

32 ounces light sour cream or 32 ounces single cream
1 (10 1/2 ounce) can cream of chicken soup
2 (4 ounce) cans chopped green chilies (sometimes I substitute chopped jalapenos for 1 can of chiles)
vegetable shortening
20 corn tortillas
4 -6 cups shredded cheese (I use cheddar, colby longhorn, "or" cheddar or jack)
1 onion, chopped

Steps:

  • Preheat oven to 350.
  • Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
  • When sauce is well heated, set aside.
  • Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
  • Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  • Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
  • Allow to cool.
  • Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
  • Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
  • Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  • Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  • Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
  • Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
  • Bake uncovered for 25-30 minutes, depending on your oven.
  • Allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 524.7, FatContent 29.8, SaturatedFatContent 17.1, CholesterolContent 78.8, SodiumContent 917.1, CarbohydrateContent 46.2, FiberContent 4.4, SugarContent 3, ProteinContent 20.1

EASY CHEESE AND SOUR CREAM ENCHILADAS RECIPE - FOOD.COM



Easy Cheese and Sour Cream Enchiladas Recipe - Food.com image

This is a good meatless dish, but if you prefer meat, you can add diced boiled chicken.. The amount of prep time it takes depends on how quickly you can roll tortillas.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 8-10 serving(s)

Number Of Ingredients 7

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

Steps:

  • Heat vegetable oil in skillet over medium heat.
  • Dip corn tortillas in hot oil for 2-3 seconds to soften them.
  • Drain on paper towels until cool.
  • Mix the sour cream, soup and green chilies.
  • Spread about 1 cup of the sour cream mixture over the bottom of a 9" X 13" X 2" baking pan.
  • Place some grated cheese& chopped onion about 1 inch from the edge of a softened tortilla.
  • You'll need to experiment to get exactly the right amount of filling.
  • Too much filling and the tortilla won't roll.
  • Too little filling and you'll mostly taste corn tortilla.
  • It will probably take about 2 tablespoons of filling.
  • Fold the edge over the filling and roll it tightly.
  • Place the filled tortilla in the pan, seam side down.
  • Continue rolling the tortillas and place them side by side in the pan.
  • Pour the remaining sauce over the top.
  • Top with the remaining onion and cheese.
  • Bake in a 350 degree oven for 30-40 minutes until bubbly.

Nutrition Facts : Calories 754.7, FatContent 58.1, SaturatedFatContent 29.2, CholesterolContent 128.1, SodiumContent 1051.2, CarbohydrateContent 33.3, FiberContent 3.8, SugarContent 6.1, ProteinContent 27.9

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