Cheese Enchiladas W/Sour Cream Sauce

Recipe by Mark H.
READY IN: 45mins
SERVES: 8-10




  • Preheat oven to 350.
  • Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
  • When sauce is well heated, set aside.
  • 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.
  • Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  • Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
  • Allow to cool.
  • Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
  • 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).
  • Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  • Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  • 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).
  • Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
  • Bake uncovered for 25-30 minutes, depending on your oven.
  • Allow to cool for 5 minutes before serving.