Light Sour Cream and Cheese Enchiladas

Name: Light Sour Cream and Cheese Enchiladas
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 2/3 cup finely chopped onion; 1 1/2 cups shredded Mexican blend cheese; 1 1/4 cups light sour cream; 1 (10 ounce) can green enchilada sauce; 2 ounces diced green chilies; 4 flour tortillas

(3)

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!

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 27mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

²⁄₃

cup finely chopped onion
1 ¹⁄₂

cups shredded Mexican blend cheese
1 ¹⁄₄

cups light sour cream
1

(10 ounce) can green enchilada sauce
2

ounces diced green chilies
4

flour tortillas

DIRECTIONS

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

Submit a Recipe Correction