When I saw Pioneer Woman post these Sour Cream Enchiladas I fell off my chair drooling! Just kidding. I really didn’t fall off my chair, but I drooled, and then printed off the recipe that second! 😉
I am such a sucker for Mexican food, especially enchiladas. Mmmmm I love em’! I also loved how simple and easy the recipe sounded. You all know me by now, and I am all about easy recipes. I was so excited to come home and make these for dinner. I just knew they would be fantastic and boy were they ever!
If you’re a meat lover you could add some shredded chicken or ground beef. As for me, I will always make them this way. I think they are so perfect and incredible just like this!
Sour Cream Enchiladas
- canola oil, for frying (about 2 cups)
- 1 can (28 ounces) mild red enchilada sauce
- 2 cups sour cream
- 3 cups shredded cheddar cheese, divided
- 1 cup sliced green onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 12 corn tortillas
- Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to med-low heat.
- In a medium saucepan heat enchilada sauce on medium-low heat.
- Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
- Using tongs, fry tortillas one at a time, for about 5 to 10 seconds. (Don't allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
- Lay tortilla onto a plate, spoon 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with remaining cheese.
- Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!