Sour Cream Enchiladas Recipe

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Sour Cream Enchiladas Recipe

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4 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 4 cups (16 ounces) shredded cheddar cheese, divided
  • 2 cups (16 ounces) sour cream
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 bunch green onions, thinly sliced
  • 8 flour tortillas (8 inches), warmed
  • 1 can (19 ounces) enchilada sauce

Directions

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 13-in. x 9-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. Yield: 4 servings.
Originally published as Sour Cream Enchiladas in Country Woman July/August 2004, p35

Nutritional Facts

1 enchilada: 540 calories, 37g fat (19g saturated fat), 70mg cholesterol, 1117mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 21g protein.

  • 4 cups (16 ounces) shredded cheddar cheese, divided
  • 2 cups (16 ounces) sour cream
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 bunch green onions, thinly sliced
  • 8 flour tortillas (8 inches), warmed
  • 1 can (19 ounces) enchilada sauce
  1. 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 13-in. x 9-in. baking dish.
  2. 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. Yield: 4 servings.
Originally published as Sour Cream Enchiladas in Country Woman July/August 2004, p35

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