Best Cheese Enchiladas Wsour Cream Sauce Recipes

Cheese Enchiladas W/Sour Cream Sauce image

Provided by Mark H.

Categories Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

32 ounces light sour cream or 32 ounces single cream
1 (10 1/2 ounce) can cream of chicken soup
2 (4 ounce) cans chopped green chilies (sometimes I substitute chopped jalapenos for 1 can of chiles)
vegetable shortening
20 corn tortillas
4 -6 cups shredded cheese (I use cheddar, colby longhorn, "or" cheddar or jack)
1 onion, chopped

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.

Rockin' Enchiladas W/ Sour Cream Sauce image

Provided by KLBoyle

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 lbs ground beef
1 medium onion, chopped
2 (4 ounce) cans chopped green chilies
1 pint sour cream
2 (10 3/4 ounce) cans cream of chicken soup
1 (1 1/3 ounce) package taco seasoning
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
12 large flour tortillas
1/2 cup shredded cheddar cheese

Steps:

Saute onion in oil until translucent.
Add ground beef and brown, drain fat then add back to pan.
Add taco seasoning and 1 can green chiles.
In a large bowl combine sour cream, cream of chicken, 1 can green chiles, garlic powder, chile powder, cayenne, salt & pepper.
Roll 3-4 tbs. of meat into each tortilla, place in casserole dish.
Spread sour cream mixture over rolled tortillas and top with cheddar cheese.
Bake 15-20 minute at 300 degrees.