The recipes you can view are limited as a guest   » Member Login

Sour Cream Enchiladas

My mom used to make enchiladas like this when I was a child.


  • Oil for frying
  • 12 corn tortillas
  • 2 c. sour cream
  • ½ bunch green onions, sliced
  • 2 c. shredded cheddar cheese, plus extra to sprinkle on top of assembled enchiladas


  • 1 15 oz cans tomato sauce
  • ½ T. red chili powder
  • 2 t. onion powder


  1. Heat oil over medium heat. Soften tortillas by briefly frying in oil. Set aside.
  2. Combine sauce ingredients and stir well.
  3. In medium bowl, combine sour cream, green onions and shredded cheddar cheese.
  4. Using a 9 x 13 inch pan, assemble enchiladas by spooning enchilada sauce on one side of tortilla.
  5. Place tortilla sauce side down in pan. Spoon some enchilada sauce on the inside of the tortilla.
  6. Spoon 1/12 of the sour cream mixture in the center of the tortilla and roll tortilla up.
  7. Repeat with the remaining tortillas and sour cream mixture.
  8. Spoon extra sauce on top of all tortillas, and then sprinkle extra cheese on top.
  9. Bake for 20-25 minutes in a pre-heated 350° oven.

Servings: 12 enchiladas