Decadent Cheese Enchiladas with Creamy Sour Cream Sauce
This delightful enchilada dish was inspired by cherished family memories and was crafted specifically for my grandparents during their visit years ago. They continue to rave about the rich flavors and creamy texture of the sour cream sauce. Perfect for gatherings, these enchiladas are a combination of soft corn tortillas filled with a luscious mix of cheese and onion, all enveloped in a dreamy sour cream sauce that provides the perfect creamy finish. Ideal for family dinners and celebrations, each bite offers a comforting taste of home.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
light sour cream or single cream
32 ounces (none)
cream of chicken soup
1 (10 1/2 ounce) can (none)
chopped green chilies
2 (4 ounce) cans (none)
vegetable shortening
as needed (for coating tortillas)
corn tortillas
20 (none)
shredded cheese
4-6 cups (use cheddar, colby longhorn, or a mix of cheddar and jack)
onion
1 (chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large saucepan over medium heat, combine the sour cream, cream of chicken soup, and chopped green chilies (or jalapenos, if you prefer a spicier kick). Stir well until the sauce is heated through. Remove from heat and set aside.
3
Prepare the tortillas: Spread a thin layer of vegetable shortening on both sides of one tortilla. Place it on a microwave-safe plate. Lightly coat one side of the next tortilla with shortening and place it on top of the first, shortening side up. Repeat this process until all tortillas are stacked.
4
Microwave the stacked tortillas on high for 4-5 minutes, then allow to cool. This softens the tortillas, making them easier to roll.
5
In a mixing bowl, combine the shredded cheese and chopped onion, gently mixing with your hands until evenly distributed.
6
Lightly coat the bottom of a large baking dish with a portion of the sour cream sauce to keep the tortillas moist as they cook.
7
Take one tortilla, fill it generously with the cheese and onion mixture, and roll it up tightly like a cigar, ensuring to keep it loose enough for expansion. Place the rolled tortilla seam-side down in the baking dish.
8
Repeat the filling and rolling process until all tortillas are filled and arranged in the baking dish (you may need multiple baking dishes for all 20 enchiladas).
9
Pour any remaining sour cream sauce over the top of the enchiladas, followed by any leftover cheese and onion mixture.
10
Bake uncovered in the preheated oven for 25-30 minutes, or until the edges are bubbly and golden brown. Keep an eye on them to avoid over-baking.
11
Once out of the oven, allow the enchiladas to cool for about 5 minutes before serving, allowing the flavors to meld and make for a delightful dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of these enchiladas?
These enchiladas feature a rich and creamy flavor profile dominated by a luscious sour cream sauce and a savory cheese and onion filling.
What type of tortillas should be used for this recipe?
This recipe specifically calls for 20 corn tortillas.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How long do the enchiladas need to bake?
Bake the enchiladas uncovered for 25 to 30 minutes until the edges are bubbly and golden brown.
What are the ingredients for the sour cream sauce?
The sauce consists of 32 ounces of light sour cream or single cream, one 10.5-ounce can of cream of chicken soup, and two 4-ounce cans of chopped green chilies.
Which cheeses work best for the filling?
You can use cheddar, colby longhorn, or a mixture of cheddar and jack cheese.
How much cheese is required in total?
The recipe requires between 4 and 6 cups of shredded cheese.
How do I prevent the tortillas from cracking when rolling?
Softening them is key; coat each side with vegetable shortening, stack them, and microwave for 4-5 minutes before letting them cool.
Can I make this dish spicier?
Yes, you can substitute the chopped green chilies with jalapenos if you prefer a spicier kick.
How do I prepare the baking dish?
Lightly coat the bottom of a large baking dish with a portion of the sour cream sauce to keep the tortillas moist during the cooking process.
What is the recommended onion preparation?
One whole onion should be chopped and mixed with the shredded cheese for the filling.
How should the enchiladas be placed in the pan?
They should be rolled tightly and placed seam-side down in the baking dish.
Should I cover the enchiladas with foil while baking?
No, the instructions state to bake them uncovered.
How long should the dish rest after coming out of the oven?
Allow the enchiladas to cool for about 5 minutes before serving to let the flavors meld.
What is the role of vegetable shortening in this recipe?
Vegetable shortening is used to coat the corn tortillas, which helps soften them for easier rolling.
How many enchiladas does this recipe yield?
The recipe is designed to make 20 enchiladas.
Is there a specific way to stack the tortillas for microwaving?
Yes, coat both sides of the first tortilla, then for subsequent tortillas, coat only one side and stack it shortening-side up on the previous one.
Can I use single cream instead of sour cream?
Yes, the recipe allows for the use of either light sour cream or single cream.
What size cans of green chilies are needed?
You will need two 4-ounce cans of chopped green chilies.
How should the cheese and onion be mixed?
Combine them in a mixing bowl and gently mix with your hands until evenly distributed.
What should I do with the remaining sauce and cheese?
Pour any remaining sour cream sauce and any leftover cheese and onion mixture over the top of the rolled enchiladas before baking.
What is the inspiration behind this recipe?
This dish was inspired by cherished family memories and was specifically crafted for the creator's grandparents.
What texture should the rolled tortillas have?
They should be rolled like a cigar but kept loose enough to allow for expansion during baking.
Do I need to heat the sauce before assembling the enchiladas?
Yes, combine the sauce ingredients in a saucepan over medium heat and stir until heated through before setting aside.
Is this recipe suitable for large gatherings?
Yes, with 20 enchiladas per batch, it is ideal for family dinners and celebrations.
What should I look for to avoid over-baking?
Keep an eye on the oven; you want the edges to be bubbly and golden brown, usually achieved within 30 minutes.
Can I use more than one baking dish?
Yes, you may need multiple baking dishes to accommodate all 20 enchiladas.
How many ounces of cream of chicken soup are required?
One 10.5-ounce can of cream of chicken soup is required.
What type of cuisine does this dish belong to?
This dish is a take on Mexican cuisine, specifically categorized as cheese enchiladas.
Is the sauce spicy as written?
The standard recipe uses green chilies which are generally mild; it is considered a comforting, creamy dish rather than a spicy one.