This is another recipe that my mom has made for as long as I can remember. It’s such a good base recipe, because it’s easy to cater to different tastes. If you feel like chicken, use chicken (and you could change the cream of celery soup to cream of chicken!). If you’re out of chicken, use ground beef! 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. 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. 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.
V. Furnas
Friday 17th of February 2012
This looks amazing! I found you through Pinterest. Looking forward to reading more.
Becky (So Very Blessed)
Monday 9th of January 2012
Regular size!
L. Kisner
Monday 9th of January 2012
question: did you use regular size tortillas or the "mini" ones? :)
Marcia
Tuesday 25th of October 2011
As the Veggie Tales squash said, "Jou're making me hungry."
I don't recall these turning out this pretty when I made them.