Creamy Cheese Enchiladas

Mexican Sour Cream and Cheese Enchiladas 🌶️🧀

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12

Description:

Indulge in the zesty flavors of these Mexican Sour Cream and Cheese Enchiladas! A mouthwatering blend of sour cream, cheese, and tangy salsa rolled up in soft corn tortillas, baked to perfection, and topped with more cheese. This easy-to-follow recipe is perfect for a quick lunch or snack, bursting with Tex-Mex goodness that’s sure to satisfy your cravings.

Ingredients:

• 12 corn tortillas
• 16-20 ounces sour cream
• 1 bunch green onions, chopped
• 2-3 cups cheddar cheese, shredded
• 1/2 – 1 cup plain yogurt
• 1 cup green chili salsa
• Enchilada sauce (store-bought or homemade)

Instructions:

For the Sauce:

1. In a mixing bowl, combine the yogurt, sour cream, chopped green onions, and green chili salsa. Mix well until smooth and creamy.

Cooking the Tortillas:

1. Heat oil in a skillet over medium heat.
2. Fry each tortilla briefly in the hot oil until softened, then drain excess oil.
3. Dip the softened tortillas into the enchilada sauce to coat evenly.

Assembling the Enchiladas:

1. Preheat your oven to 325°F (165°C).
2. In a 9 x 13 baking pan or larger, arrange the coated tortillas in a single layer.
3. Spoon a portion of the sour cream mixture onto each tortilla and sprinkle with shredded cheddar cheese.
4. Repeat the process, layering the tortillas, sour cream mixture, and cheese until the baking pan is full.
5. Pour the remainder of the enchilada sauce over the assembled enchiladas, ensuring they are well coated.
6. Sprinkle an additional layer of shredded cheese on top for extra deliciousness.

Baking:

1. Place the assembled enchiladas in the preheated oven.
2. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

Serving:

1. Once baked, remove the enchiladas from the oven and let them cool slightly.
2. Serve warm, garnished with fresh cilantro, diced tomatoes, or sliced jalapeños if desired.
3. Enjoy the irresistible flavors of these Mexican Sour Cream and Cheese Enchiladas!

Nutritional Information (per serving):

• Calories: 259.5
• Total Fat: 16.9g
  • Saturated Fat: 9.9g
• Cholesterol: 41.9mg
• Sodium: 545.1mg
• Total Carbohydrates: 19g
  • Dietary Fiber: 2.6g
  • Sugar: 3.7g
• Protein: 9.5g

Recipe Notes:

• Feel free to customize these enchiladas with your favorite toppings such as sliced black olives, diced onions, or jalapeño slices.
• If you prefer a spicier kick, add extra green chili salsa or incorporate diced green chilies into the sour cream mixture.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
• For a vegetarian version, omit the meat and add additional vegetables such as bell peppers, corn, or black beans to the filling.
• Serve these enchiladas with a side of Mexican rice, refried beans, or a crisp green salad for a complete and satisfying meal.