Sour Cream Enchiladas

Kid-FriendlyMain CourseMeatlessMexican



Sour_Cream_Enchiladas_2_LifeInTheLofthouse   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
Prep time
Cook time
Total time
These meatless enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor!
  • 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
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  1. Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to med-low heat.
  2. In a medium saucepan heat enchilada sauce on medium-low heat.
  3. Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
  4. 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.
  5. 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.
  6. 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

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17 thoughts on “Sour Cream Enchiladas

  1. 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!

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