Cheese Enchiladas with Sour Cream Sauce
Description:
These cheese enchiladas with sour cream sauce hold a special place in my heart, as they were a dish I lovingly prepared for my grandparents during one of their visits several years ago. Since then, these enchiladas have become a family favorite, with everyone still raving about their creamy, cheesy goodness. The tangy sour cream sauce adds a delightful twist to this classic Southwestern dish, making it a perfect addition to any potluck or gathering. Best of all, these enchiladas can be whipped up in less than an hour, making them a quick and easy option for busy weeknights.
Ingredients:
- 32 oz light sour cream
- 1 can (4 oz) green chilies
- 2 tbsp vegetable shortening
- 20 corn tortillas
- 4-6 cups shredded cheese
- 1 onion, chopped
Nutritional Information:
- Calories: 524.7 per serving
- Fat Content: 29.8g
- Saturated Fat Content: 17.1g
- Cholesterol Content: 78.8mg
- Sodium Content: 917.1mg
- Carbohydrate Content: 46.2g
- Fiber Content: 4.4g
- Sugar Content: 3g
- Protein Content: 20.1g
Recipe Category: Cheese
Keywords: Southwestern U.S., Potluck, Spicy, < 60 Mins, Oven, Easy, Inexpensive
Cooking Instructions:
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 25 minutes | 45 minutes |
- Preheat oven to 350°F (175°C).
- Prepare the Sour Cream Sauce: In a large saucepan over medium heat, combine the light sour cream, canned green chilies, and jalapenos if desired. Heat the mixture until well combined and heated through, then set aside.
- Prepare the Tortillas: Lightly coat both sides of each corn tortilla with vegetable shortening. Stack the tortillas on a microwave-safe plate, ensuring each tortilla is lightly coated with shortening. Microwave the stack on high for 4-5 minutes until softened. Allow the tortillas to cool slightly.
- Prepare the Cheese Filling: In a mixing bowl, combine the shredded cheese and chopped onion. Gently mix together using your hands until well combined.
- Assemble the Enchiladas: Lightly grease the bottom of a baking dish with some of the sour cream sauce. Place a generous portion of the cheese and onion mixture onto each tortilla, then roll them up tightly like cigars. Place the rolled enchiladas seam side down in the prepared baking dish.
- Cover with Sauce: Pour the remaining sour cream sauce over the top of the rolled enchiladas, ensuring they are fully covered. Sprinkle any leftover cheese and onion mixture on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Remove the enchiladas from the oven and allow them to cool for 5 minutes before serving. Garnish with chopped cilantro or sliced jalapenos if desired.
These cheese enchiladas with sour cream sauce are sure to be a hit with your family and friends. Enjoy the delicious flavors of the Southwest in every bite! 🧀🌶️🥄
