Cheese Enchiladas W/Sour Cream Sauce

Submitted by Mark H.

"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."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 8

ingredients

• Sauce

• 907.18 g light sour cream or 907.18 g single cream
• 297.66 g can cream of chicken soup
• 2 (226.79 g) can chopped green chilies (sometimes I substitute chopped jalapenos for 1 can of chiles)

• Enchiladas

• vegetable shortening
• 20 corn tortillas
• 946.36-1419.54 ml shredded cheese (I use cheddar, colby longhorn, "or" cheddar or jack)
• 1 onion, chopped

directions

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.

Reviews

[Merlot]

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.

 

[Junebug]

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!

 

[Susie in Texas]

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!

 

[peppermintkitty]

Mark, I just have to add my remarks. I fixed these 3 days ago and invited a friend and last nite I made rellanos and served the last of your enchiladas. A different friend was also invited. Both friends & dh declared them the best enchiladas they'd ever eaten,,including mexican restaurants!!! I changed very little. I added fresh grated black peppercorn to the sauce and some chicken in the enchiladas. Next time (& there will be lots of them) I will use a little less sour cream. Everyone loved them, but the sour cream was a little to much for me, but I ate them piggishly anyway!! Thanks for sharing an easy to follow great recipe!! Kitty

 

[melanie boyd]

My husband enjoyed these, and they were very easy. I omitted the shortening and microwaving step. I just filled them with the cheese, and added refried beans, then rolled them up and placed them in the baking dish. We will be making this again.