Sour Cream Enchiladas – a delicious recipe with enchilada sauce mix, tomato sauce, boiling water, Cheddar cheese, tortillas, green chilies. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook roast by boiling for several hours.
2
(I usually cook it the day before.
3
Cooking in the oven dries it out too much.) Shred beef by pulling apart with fingers and removing all fat and bone.
4
In saucepan, combine enchilada mix, tomato sauce and water; simmer 10 minutes.
5
Add 1 cup of this mixture to meat along with half of grated cheese.
6
Heat tortillas until they are soft and warm.
7
Place 2 tablespoons meat mixture on each tortilla and top with 1 tablespoon sour cream.
8
Roll each tortilla and place seam side down on nonstick casserole.
9
Spread remaining sour cream over top and sprinkle with green chiles and remaining cheese.
10
Finally, spoon enchilada sauce mixture over all.
2515
kcal
Calories
263
g
Fat
14
g
Carbs
36
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 8 ingredients. The key ingredients include: 1 roast (chuck or similar), 2 pkg. enchilada sauce mix, 1 (16 oz.) can tomato sauce, 3 c. boiling water, 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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