Light Sour Cream and Cheese Enchiladas

READY IN: 27mins
Recipe by Helping Hands

This meal is so easy to throw together on a weeknight, or even for a weekend lunch! It is based on a recipe from one of Linda McCartney's vegetarian cookbooks, and then modifed by me. I usually serve this with a pre-packaged Fiesta Taco Salad, or any nice, crisp green salad. You can also add sliced black olives for a garnish. We really enjoy this quick and easy meal!

Top Review by whitneyborup

I want to try this recipe again with a few changes. I would half the amount of sour cream and enchilada sauce. It's too soupy with all that sauce. I might also add tofu or seitan to try to fill out the enchiladas.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Mix half of the sour cream with onions, diced green chilies, and one cup of the cheese.
  3. Brush each tortilla with green enchilada sauce.
  4. Place sour cream mixture in tortilla, placing it length-wise down the middle of tortilla.
  5. Roll up tortilla and place in baking dish, seam side down.
  6. After placing all enchildas in baking pan, spoon remaining sour cream on each enchilada.
  7. Sprinkle with remaining cheese, then pour the remining enchilada sauce over enchiladas.
  8. Bake for 20 minutes.

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