Back
Sour Cream Enchiladas
0 from 0 votes

Sour Cream Enchiladas

Sour Cream Enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor.

Prep Time
30 mins
Cook Time
20 mins
Course: Main Course, Others
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to med-low heat.
  2. In a medium saucepan heat enchilada sauce on medium-low heat.
  3. Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
  4. 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.
  5. 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.
  6. 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!