Sour Cream Enchiladas – a delicious recipe with corn tortillas, vegetable oil, longhorn cheese, grated monterey, onion, sour cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make Green Chile Sauce, combine white sauce, chiles and 1/3 cup minced onion in a saucepan and simmer until onion is tender, about 15 minutes.
2
Set aside.
3
Mix cheese with 1/2 cup minced onion.
4
Heat about 1/2 inch of oil in a small skillet.
5
Dip each tortilla into the oil (using tongs, not your fingers), just to soften them, about 5 seconds.
6
Drain on paper towels.
7
Place some cheese mixture on each tortilla, saving some for the top and roll.
8
Place filled, rolled tortillas in a large, flat ungreased baking dish.
9
Top with Green Chile Sauce and sprinkle with remaining cheese mixture.
10
Broil until bubbly and hot throughout.
11
Top with sour cream just before serving.
1418
kcal
Calories
100
g
Fat
70
g
Carbs
70
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 corn tortillas, vegetable oil (for frying), 4 cups grated longhorn cheese (1 pound), 4 cups grated monterey jack cheese (1 Pound), and more.
Yes, Sour Cream Enchiladas falls under the General 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.
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