Sour Cream Enchiladas Recipe

Name: Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large can (20 oz.) enchilada sauce; 2 Tbsp. margarine; 1 can tomato soup; 3 to 4 green onions, chopped; 2 c. mashed pinto beans; 1 can sliced olives; 3/4 lb. Cheddar cheese, grated; 3/4 lb. Monterey Jack, grated; 1 doz. corn tortillas; 1 pt. sour cream

Servings: persons

1 large can (20 oz.) enchilada sauce
2 Tbsp. margarine
1 can tomato soup
3 to 4 green onions, chopped
2 c. mashed pinto beans
1 can sliced olives
3/4 lb. Cheddar cheese, grated
3/4 lb. Monterey Jack, grated
1 doz. corn tortillas
1 pt. sour cream

1
Heat first three items; do not boil.
2
Mix filling:
3
onions, beans and olives.
4
Dip tortillas in heated sauce one at a time. Spoon approximately 1/4 cup filling into tortilla.
5
Add approximately 1/4 cup of each grated cheese and 1 tablespoon of sour cream.
6
Fold tortilla and hold closed with toothpick.
7
Repeat until casserole dish is filled.
8
Pour any remaining sauce on top and sprinkle remaining cheese over entire casserole.
9
Bake 25 minutes at 350u00b0.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 large can (20 oz.) enchilada sauce, 2 Tbsp. margarine, 1 can tomato soup, 3 to 4 green onions, chopped, and more.

Yes, Sour Cream Enchiladas falls under the Soups & Stews 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.

Sour Cream Enchiladas

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