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

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


  • 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


  • 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

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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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