Light Sour Cream And Cheese Enchiladas Recipes

EASY CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
• Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
• Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
• Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!

LIGHT SOUR CREAM AND CHEESE ENCHILADAS

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.

CHICKEN ENCHILADAS

Steps:

• Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
• Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
• Top with remaining sour cream. Garnish with cilantro, if desired.

EASY CHEESE AND SOUR CREAM ENCHILADAS

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.

CHEESE ENCHILADAS W/SOUR CREAM SAUCE

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.