Easy Cheese and Sour Cream Enchiladas

Recipe by Julie in TX
READY IN: 40mins
SERVES: 8-10




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