When I saw Pioneer Woman post these enchiladas I fell off my chair drooling! Just kidding. I really didn’t fall off my chair. But I drooled… and printed off the recipe that second! I could just imagine the taste of them! 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 tonight. 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. You could definitley play around with these enchiladas. As for me, I will always make them this way. I think they are so perfect and incredible just like this!
Sour Cream Enchiladas
2014-11-07 09:46:50
Serves 6
These meatless enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor!
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
- 12 corn tortillas
- canola oil, for frying (about 2 cups)
- 1 can (28 oz.) red enchilada sauce
- 2 cups sour cream
- 3 cups cheddar cheese, shredded
- 1 cup sliced/chopped green onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- 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 5-10 seconds. (dont allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
- Lay tortilla onto a plate, spoon 2 or 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 tortillas with remaining cheese and then bake for 15-20 minutes or hot and bubbly! Serve and sprinkle with a dallop of sour cream and sprinkles of sliced green onion on each serving
Notes
- 2 enchiladas per serving
Adapted from Pioneer Woman
Adapted from Pioneer Woman
Life In The Lofthouse https://life-in-the-lofthouse.com/
yummi!! Im from Mexico and those enchiladas are really close to the mexicans ones
I love Ree the pioneer woman too I look at her blog everyday like I look at yours!
OMG These look awesome can’t wait to try these out!!
These look delicious! Ree’s recipes always make my mouth water. 🙂
Gooey, cheesy, sour cream-y?!?! Oh yes, sign me up!
I saw those two and was going to try them and the stopped myself, thought maybe there was too much sour cream. Imagine thinking that. Now I for sure am going to give them a try.
DEFINITELY a winner!! I am so hungry right now – so, so hungry!!
One of my all time favorites!!! DELISH!
I heart Mexican food, too, as I grew up with it. My dad is hispanic so I always ate homemade tortillas and all that good stuff.
Yum! These look so good. Your photography is fantastic!
Yum! These look so good. Your photography is fantastic!
I have been craving these for a while now. On the menu for this weekend. Thanks for sharing, they look delicious!
I found your blog yesterday thru Mandy’s Recipe Box. We had your enchiladas last night for dinner and they were wonderful! Thanks so much for sharing. Definately following your blog!
Robbin
Wow! These were so good. My husband thanked me for dinner at least 3 times and ate half of them. My kids loved them too. Thanks for sharing.