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    You are in: Home / Recipes / Easy Cheese and Sour Cream Enchiladas Recipe
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    Easy Cheese and Sour Cream Enchiladas

    Easy Cheese and Sour Cream Enchiladas. Photo by Caroline Cooks

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Julie in TX's Note:

    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.

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    Units: US | Metric


    1. 1
      Heat vegetable oil in skillet over medium heat.
    2. 2
      Dip corn tortillas in hot oil for 2-3 seconds to soften them.
    3. 3
      Drain on paper towels until cool.
    4. 4
      Mix the sour cream, soup and green chilies.
    5. 5
      Spread about 1 cup of the sour cream mixture over the bottom of a 9" X 13" X 2" baking pan.
    6. 6
      Place some grated cheese& chopped onion about 1 inch from the edge of a softened tortilla.
    7. 7
      You'll need to experiment to get exactly the right amount of filling.
    8. 8
      Too much filling and the tortilla won't roll.
    9. 9
      Too little filling and you'll mostly taste corn tortilla.
    10. 10
      It will probably take about 2 tablespoons of filling.
    11. 11
      Fold the edge over the filling and roll it tightly.
    12. 12
      Place the filled tortilla in the pan, seam side down.
    13. 13
      Continue rolling the tortillas and place them side by side in the pan.
    14. 14
      Pour the remaining sauce over the top.
    15. 15
      Top with the remaining onion and cheese.
    16. 16
      Bake in a 350 degree oven for 30-40 minutes until bubbly.

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    Ratings & Reviews:

    • on May 08, 2011


      I enjoyed this meal. I left off the green chilies and green onions due to personal preference. I also added about a pound of chopped mushrooms which I had sweated for a few minutes prior to adding to the mixture. I used some bits and pieces of leftover cheeses to use up what I had on hand and add some extra flavor. Overall, the meal came out great and I would make it again. Thank you for posting this recipe!

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    • on August 07, 2005


      Julie, EXCELLENT! Did use shredded chicken with a little sauce and shredded cheese in the tortillas. AND chives, not onions in the sauce. Otherwise, everything was just as you indicated. Super Good! Thanks for posting.

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    Nutritional Facts for Easy Cheese and Sour Cream Enchiladas

    Serving Size: 1 (275 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 754.7
    Calories from Fat 522
    Total Fat 58.0 g
    Saturated Fat 29.1 g
    Cholesterol 128.0 mg
    Sodium 1051.1 mg
    Total Carbohydrate 33.2 g
    Dietary Fiber 3.7 g
    Sugars 6.1 g
    Protein 27.9 g

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