Green Sour Cream Enchiladas Recipe

Name: Green Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 ounces monterey jack cheese, grated; 36 count white corn tortillas; 2 sweet onions, diced; 4 (4 ounce) cans diced green chilies; 1 (4 ounce) candiced jalapenos, divided; 4 tablespoons flour; 4 tablespoons butter; 4 ounces sour cream; 8 chicken bouillon cubes; 5 cups water

Servings: persons

1
Bring water and bouillon cubes to boil in large sauce pan, then lower heat to simmer 15 minutes.
2
In large frying pan melt butter on med low heat then add four slowly stirring continuously to create a roux.
3
Raise heat to medium on chicken broth and slowly stir in roux mixture.
4
Whisk to smooth any lumps.
5
Add Green chilies and add 1 Tablespoon jalapenos at a time to desired flavor.
6
Should be on the spicy side (sour cream will mellow spice when added).
7
Lower to simmer and stir frequently.
8
Preheat oven to 400 degrees.
9
Heat about 6 tortillas at a time in small plastic grocery bag for 50 seconds in microwave.
10
Make enchiladas by rolling cheese and onions in heated tortillas.
11
Place rolled tortillas tightly in greased baking pan.
12
Remove thickened sauce from heat and slowly whisk in sour cream.
13
Pour sauce over enchiladas and bake in 400 degree oven for 20-25 minutes.
14
Sprinkle any remaining cheese on last 5 minutes of baking.
15
Let cool 10 minutes before serving.

2131

kcal

Calories

Fat

190

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 28 ounces monterey jack cheese, grated, 36 count white corn tortillas, 2 sweet onions, diced, 4 (4 ounce) cans diced green chilies, and more.

Yes, Green Sour Cream Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Sour Cream Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions