Sour Cream Enchiladas

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Kid-FriendlyMain CourseMeatlessMexican

These meatless enchiladas are filled with sour cream, green onion and cheese which packs them with tons of flavor.  

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!

Sour Cream Enchiladas

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

These meatless enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Life in the Lofthouse


  • 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!



Cheesy Enchiladas with sour cream
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13 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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