Sour Cream Enchiladas
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Unrated
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Prep Time
30 mins
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Cook Time
20 mins
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Course
Main Course, Others
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Cuisine
Mexican
Sour Cream Enchiladas
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Sour Cream Enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor.
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Ingredients
- canola oil about 2 cups, for frying
- 1 can (28 ounces) enchilada sauce mild red
- 2 cups sour cream
- 3 cups cheddar cheese shredded, divided
- 1 cup green onion sliced
- 1/2 teaspoon cumin ground
- 1/4 teaspoon cayenne pepper optional
- 12 corn tortillas
Instructions
- Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to med-low heat.
- In a medium saucepan heat enchilada sauce on medium-low heat.
- Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
- Using tongs, fry tortillas one at a time, for about 5 to 10 seconds. (Don't allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
- Lay tortilla onto a plate, spoon 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with remaining cheese.
- Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!
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