Cheese Enchiladas W/Sour Cream Sauce

Total Time
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
  3. When sauce is well heated, set aside.
  4. 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.
  5. Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  6. Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
  7. Allow to cool.
  8. Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
  9. 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).
  10. Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  11. Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  12. 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).
  13. Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
  14. Bake uncovered for 25-30 minutes, depending on your oven.
  15. Allow to cool for 5 minutes before serving.


Most Helpful

OLE' Great dish! (I chose to try this dish over your Debra Jo's Favorite Cheese Enchilada because Debra Jo's already had so many rave reviews and I wanted to test your culinary abilities a little further). :-) Anyway, these were fabulous. I followed your instructions exactly except I cut back on the Jalapeno Peppers (I'm a wimp). The sauce was excellent. Thank you for sharing this wonderful dish.

Merlot August 20, 2002

WOW Mark! These enchiladas were fabulous! They were easy to prepare and I usually have all these ingredients on hand! I used cream of celery soup instead of the cream of chicken, but that was because of my own taste. I am sure it is delectable no matter what soup you use. On behalf of me and my family...we thank you for sharing a great recipe!

Junebug September 02, 2002

My family loved these enchiladas! I can see why some of the reviewers added chicken though because this sauce would be excellent on chicken enchiladas too. I may try it that way next time. The only change I made was that I sauted my onions a little beforehand. And I did add some chopped jalapenos to the sauce because we like it spicey. Delicious enchilada recipe, Mark, thanks for sharing!

Susie in Texas October 27, 2003

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