Sour Cream Enchiladas Recipe
Beef | Blog Posts | Chicken & Poultry | Dinner | Recipes
This is another recipe that my mom has made for as long as I can remember. Â It’s such a good base recipe, because it’s easy to cater to different tastes. Â If you feel like chicken, use chicken (and you could change the cream of celery soup to cream of chicken!). Â If you’re out of chicken, use ground beef! Â If you want more spice, use more green chiles (or a splash of Cholula).
I actually cheat a little bit to make the filling process a little bit easier. Â I mix the ground beef (or chicken) into the sour cream mixture and I don’t put cheese inside of the tortillas, I just sprinkle all of it on top. Â I also like to add a little bit of ground pepper into the sour cream.
Sour Cream Enchiladas
Yield:
12 enchiladas
Ingredients
- 2 cups sour cream
- 1 can cream of celery soup
- 1 cup green onions, chopped
- 4-8 oz diced green chiles
- 1 lb cooked chicken or ground beef
- 8 oz shredded cheddar cheese
- 12 flour tortillas
Instructions
- Mix sour cream, soup, onions, and chiles.
- Spread 1 Tbs on each tortilla; add 1 Tbs chicken or beef; sprinkle with 1 Tbs cheese.
- Roll up tortilla and place in greased 9 x 13" pan. When all are done, spread the rest of sour cream mixture on top of enchiladas. Top with the rest of the cheese.
- Bake in 350 degree oven for 25-30 minutes.
This looks amazing! I found you through Pinterest. Looking forward to reading more.
Regular size!
question: did you use regular size tortillas or the “mini” ones? 🙂
As the Veggie Tales squash said, “Jou’re making me hungry.”
I don’t recall these turning out this pretty when I made them.