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    You are in: Home / Recipes / Sour Cream Enchiladas Recipe
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    Sour Cream Enchiladas

    Sour Cream Enchiladas. Photo by *Asha*

    1/3 Photos of Sour Cream Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    30 mins

    1 hrs 10 mins

    out of here's Note:

    Even a Northerner will like this recipe. Very easy, filling and everyone comes back for more. First Mexican food I tasted in Tucson.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown ground chuck well ,drain.
    2. 2
      Add the onion and cook until onion is tender.
    3. 3
      Add the salt, pepper, and garlic powder.
    4. 4
      Mix soups, sour cream, and milk well. Add the green chilies.
    5. 5
      Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds.
    6. 6
      Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce.
    7. 7
      Fold in sides, then roll the tortilla from the top down; continue with all the tortillas.
    8. 8
      Put 1 cup sour cream sauce in bottom of 13x9 inch pan.
    9. 9
      Place rolled tortillas on top of the sauce.
    10. 10
      Pour rest of the sauce over all, then sprinkle cheese on top.
    11. 11
      Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.

    Ratings & Reviews:

    • on April 11, 2006

      55

      Ditto what AshaK said!I did use gd beef and had to sub the verde soup/I just used Cream of Mushroom. This makes a ton, and leftovers are great:)-thnks!PeggyLynn

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    • on April 10, 2006

      55

      This is a new favorite, 10 star enchilada recipe in my house. It's so creamy and delicious! Also breeze to put together. I used ground turkey instead of ground chuck, otherwise made as written. My DH and I are wimps about spicy food so we really liked this because it was mild, but still full of flavor. I put a little bit salsa on top when it came out of the oven. Rose, thank you for sharing this scrumptious recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2006

      55

      This was a keeper! I couldn't find creamy chicken verde soup, so I used Southwest pepper jack soup. Yum! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sour Cream Enchiladas

    Serving Size: 1 (336 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 612.0
     
    Calories from Fat 344
    56%
    Total Fat 38.3 g
    58%
    Saturated Fat 19.7 g
    98%
    Cholesterol 141.9 mg
    47%
    Sodium 996.5 mg
    41%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.7 g
    14%
    Protein 36.2 g
    72%

    The following items or measurements are not included:

    creamy chicken verde soup

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