Mexican Sour Cream And Cheese Enchiladas Recipes

MEXICAN SOUR CREAM AND CHEESE ENCHILADAS

Mexican Sour Cream and Cheese Enchiladas image

Make and share this Mexican Sour Cream and Cheese Enchiladas recipe from Food.com.

Provided by Jellyqueen

Categories Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

12 corn tortillas
16 -20 ounces enchilada sauce
1 pint sour cream
2 -3 bunches green onions, chopped (including 2 or 3 inches of the stem)
1/2-1 lb cheddar cheese
1 pint yogurt
vegetable oil
8 ounces green chili salsa

Steps:

--------Sauce------.
In a bowl mix the yogurt, sour cream, green onions and green chili salsa.
Pour the enchilada sauce into another bowl.
----CookingTortillas------.
In hot oil, fry tortillas just until soft, drain and dip in sauce to coat.
Place in a 9 x 13 baking pan or larger, making a single layer.
Add part of the sour cream mixture and sprinkle with cheese.
Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese.
Bake enchilada dish for 20-25 minutes at 325 degrees.

SOUR CREAM ENCHILADAS

Sour Cream Enchiladas image

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

Ingredients

2 lbs ground chuck
1/2 cup chopped onion
1 (10 3/4 ounce) can creamy chicken verde soup
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
2 cups shredded Mexican blend cheese or 2 cups colby-monterey jack cheese
1 (16 ounce) sour cream
10 -12 flour tortillas
1/4 teaspoon garlic powder
1 cup milk

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

SOUR CREAM ENCHILADAS

Sour Cream Enchiladas image

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

Ingredients

2 skinless boneless chicken breasts, cut into 1-inch cubes
1 ½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

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

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