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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Salt Lake Meal Swapping's Note:

    Kerry made this first. The meal requires the Mexican Meat Mix, see other recipes. This meal is to be served as an unfrozen meal because of the veggies. This meal take a bit more time to prepare to serve, but is extra yummy and worth the effort.

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    Units: US | Metric


    1. 1
      Prepare and measure Mexican Meat Mix into a zippy. Combine enchilada sauce and chopped tomatos in a medium sauce pan. Cook over medium heat untill mixture boils. Reduce and simmer. After enchilada suace cools measure into a zippy. Measure into zipy bags sour cream and chedder cheese. Cut and place in zippys tomatos and lettuce.
    2. 2
      To Serve: Heat oil over medium-high heat in a small skillet. Dip on tortilla at a time in hot oil for several secounds then dip in hot enchilada sauce mixture. Set aside. Heat Mexican Meat Mix in a small sauce pan. Place 1/2 c Mexican Meat mix on each tortilla and sprinkle with 2 Tbs. grated Chedder cheese. Roll up and place close together in a shallow casserole dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Bake about 15 minutes, until bubbly. Top with lettuce, tomatos and a spoonfull of sourcream.

    Ratings & Reviews:


    Nutritional Facts for Sour Cream Enchiladas

    Serving Size: 1 (559 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 685.7
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 17.0 g
    Cholesterol 229.0 mg
    Sodium 848.2 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 5.3 g
    Sugars 8.7 g
    Protein 68.4 g

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