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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas is from All My Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c sour cream
8 green onions, chopped (white and green)
1/2 tsp ground cumin
4 c cheddar cheese, shredded
12 corn tortillas
1 large can enchilada sauce
Directions:
Directions:
Blend sour cream with white parts of green onions, cumin and 1 cup shredded cheese.

Heat 1 inch of oil over medium-high heat in a deep skillet. In a separate skillet, warm enchilada sauce over medium heat. Set a 8 x 10 inch glass baking dish next to the stove.

Fry a tortilla in the oil until just puffed up. With tongs, transfer to enchilada sauce. Then set in glass baking dish and add 2-4 tablespoons of sour cream mixture. Fold tortilla over and push to end of baking dish. Repeat, slightly overlapping the tortillas, until all are filled. Sprinkle the remaining cheese over and then the green parts of the green onions.

Bake uncovered at 375 F for 20 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
It's easiest to work with two people - one dips in oil and enchilada sauce and the other fills with sour cream and arranges in baking dish. Serve with corn bread and Mexican Chef's salad.

Note - This is Mindy's favorite birthday dinner!

 

 

 

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