Easy Cheese and Sour Cream Enchiladas
Total Time: 40 minutes | Prep Time: 0 minutes | Cook Time: 40 minutes
Description
If you’re looking for a simple yet delicious meatless dish, these Easy Cheese and Sour Cream Enchiladas are a fantastic option. The creamy, cheesy filling wrapped in soft tortillas is baked to perfection, making it a comforting choice for dinner. If you prefer adding meat to the dish, diced boiled chicken works beautifully as a topping. The prep time can vary based on how quickly you can roll the tortillas, but the results are sure to impress everyone at the table. Whether served as a quick family dinner or a dish for guests, these enchiladas offer classic Tex-Mex flavors that will become a household favorite.
Category
Tex-Mex
Keywords
Southwestern U.S., Mexican, High In Protein, < 60 Mins, Oven-baked
Ingredients
| Ingredient | Quantity |
|---|---|
| Corn tortillas | 16-20 |
| Sour cream | 3 cups |
| Green chilies (canned) | 2 cans |
| Colby-Monterey Jack cheese | 1 1/2 cups (shredded) |
| Green onion (chopped) | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 754.7 kcal |
| Fat Content | 58.1 g |
| Saturated Fat Content | 29.2 g |
| Cholesterol Content | 128.1 mg |
| Sodium Content | 1051.2 mg |
| Carbohydrate Content | 33.3 g |
| Fiber Content | 3.8 g |
| Sugar Content | 6.1 g |
| Protein Content | 27.9 g |
Instructions
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Prepare the tortillas: Heat vegetable oil in a skillet over medium heat. Once the oil is hot, carefully dip the corn tortillas into the oil for 2-3 seconds to soften them. Remove each tortilla and place it on a paper towel-lined plate to drain and cool.
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Make the filling mixture: In a large mixing bowl, combine sour cream, green chilies, and a portion of the grated Colby-Monterey Jack cheese. Stir the mixture until well-combined. This will form the creamy base that fills the tortillas.
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Prepare the baking pan: Spread about 1 cup of the sour cream and chili mixture evenly over the bottom of a 9″ x 13″ baking pan. This helps to keep the enchiladas moist and adds flavor to the base.
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Assemble the enchiladas: Take each softened tortilla and place it on a clean surface. Add about 2 tablespoons of the sour cream mixture in the center of the tortilla. Sprinkle some chopped green onion and more grated cheese, approximately 1 inch from the edge of the tortilla.
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Roll the tortillas: Carefully fold over the edge of the tortilla to enclose the filling and then roll it tightly. Ensure that the seam is facing down when placing it in the baking dish. Continue this process for all the tortillas, fitting them side by side in the pan.
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Add the sauce and cheese topping: Once all the tortillas are in the baking dish, pour the remaining sour cream and chili mixture over the top. Sprinkle the remaining chopped green onions and grated cheese on top for extra flavor and texture.
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Bake the enchiladas: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake the enchiladas for 30-40 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
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Serve and enjoy: Once baked, remove the enchiladas from the oven and let them cool for a few minutes before serving. These enchiladas pair well with a side of Spanish rice, refried beans, or a fresh salad.
Tips for Success
- Softening tortillas: If you prefer a lighter approach, you can soften the tortillas by briefly heating them in the microwave or by using a dry skillet, but frying them in oil creates a nice texture that holds the filling better.
- Cheese variations: Feel free to experiment with different cheese blends such as sharp cheddar or pepper jack for a spicier kick.
- Meat option: For a heartier meal, add diced cooked chicken, ground beef, or even shredded pork to the filling for a meaty twist.
This recipe makes a satisfying Tex-Mex meal that’s both flavorful and simple to make. It’s perfect for a family dinner or for meal prep, and the rich, creamy texture of the sour cream and cheese makes each bite a delightful treat.
