CHEESE ENCHILADAS W/SOUR CREAM SAUCE
This is an enchilada dish I made for my grandparents when they came to visit us several years ago. They still rave about it. I have made it quite a few times since. The sour cream sauce is always a big hit.
Provided by Mark H.
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
EASY CHEESE AND SOUR CREAM ENCHILADAS
This is a good meatless dish, but if you prefer meat, you can add diced boiled chicken.. The amount of prep time it takes depends on how quickly you can roll tortillas.
Provided by Julie in TX
Categories Tex Mex
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 754.7, Fat 58.1, SaturatedFat 29.2, Cholesterol 128.1, Sodium 1051.2, Carbohydrate 33.3, Fiber 3.8, Sugar 6.1, Protein 27.9
LIGHT SOUR CREAM AND CHEESE ENCHILADAS
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!
Provided by Helping Hands
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 425.6, Fat 26.2, SaturatedFat 14.9, Cholesterol 77.1, Sodium 1152.9, Carbohydrate 31, Fiber 2.2, Sugar 5, Protein 17
SOUR CREAM ENCHILADAS
These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.-Lois Hansen, Pinedale, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.
Nutrition Facts : Calories 540 calories, Fat 37g fat (19g saturated fat), Cholesterol 70mg cholesterol, Sodium 1117mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
SOUR CREAM ENCHILADAS
Simple and tasty, a nice change for weeknight dinners!
Provided by lara
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
- Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g
SOUR CREAM ENCHILADAS
Even a Northerner will like this recipe. Very easy, filling and everyone comes back for more. First Mexican food I tasted in Tucson.
Provided by out of here
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground chuck well ,drain.
- Add the onion and cook until onion is tender.
- Add the salt, pepper, and garlic powder.
- Mix soups, sour cream, and milk well. Add the green chilies.
- Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds.
- Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce.
- Fold in sides, then roll the tortilla from the top down; continue with all the tortillas.
- Put 1 cup sour cream sauce in bottom of 13x9 inch pan.
- Place rolled tortillas on top of the sauce.
- Pour rest of the sauce over all, then sprinkle cheese on top.
- Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.
Nutrition Facts : Calories 612, Fat 38.3, SaturatedFat 19.7, Cholesterol 142, Sodium 996.5, Carbohydrate 29.9, Fiber 1.5, Sugar 3.7, Protein 36.2
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!
Provided by Debs Recipes
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chilies.
- Pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3
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