Ingredients
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-
32
-
1
-
2
-
-
-
20
-
4 - 6
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1
-
-
-
-
-
-
Directions
Cheese Enchiladas W/Sour Cream Sauce,This is an enchilada dish I made for my grandparents when they came to visit us several years ago. They still rave about it. I have made it quite a few times since. The sour cream sauce is always a big hit.,O.M.G! These are so easy, and ever so good! I have been looking for a foolproof cheese enchilada recipe for some time. used Tillamook Extra Sharp Cheddar cheese (White), and Oooo man, these are the best enchiladas I have ever had. Better was how easy they were to put together. The part of microwaving the tortillas solved my problem of the tortillas coming apart as I rolled them. Thanks!!!! Awesome recipe for the sauce! Forget going to the local restaurant anymore, mine are better.I cannot wait to try this with chicken filling.Thank you! Thank you! Thank you! Make sure you put some sauce on the bottom so tortillas don’t become too tough on the bottom. Sauce was a little thick, will thin with milk next time as another reviewer suggests.
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Combine Sour Cream, Soup, and Chilis (and/or Jalapenos) in a Large Sauce Pan Over Medium Heat. |
|
3
Done
|
When Sauce Is Well Heated, Set Aside. |
|
4
Done
|
Tortillas (step 1): Completely, but Lightly Cover Both Sides of One Tortilla With Shortening (don't Be Afraid to Use Your Hands), Then Place the Tortilla on a Microwave-Safe Plate. |
|
5
Done
|
Tortillas (step 2): Completely but Lightly Cover One Side of the Next Tortilla and Place It Atop the First Tortilla, Shortening Side Up. |
|
6
Done
|
Repeat Step 2 Until All Tortillas Are Stacked, Then Microwave the Entire Stack on High For 4-5 Minutes. |
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7
Done
|
Allow to Cool. |
|
8
Done
|
Combine Shredded Cheese and Chopped Onion in a Bowl and Gently Mix Together Using Your Hands. |
|
9
Done
|
Lightly Cover the Bottom of a Baking Dish With Some of the Sauce (this Will Prevent the Tortillas from Becoming Stiff and Chewy as They Cook). |
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10
Done
|
Place a Generous Portion of the Cheese/Onion Mixture Onto a Tortilla, Then Roll the Tortilla Like a Cigar (not Too Tight Though). |
|
11
Done
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Place Into the Baking Dish, Seam Side Down to Prevent the Enchilada from Unrolling. |
|
12
Done
|
Repeat Until All Tortillas Have Been Stuffed, Rolled, and Placed Into the Baking Dish (it May Take More Than One Baking Dish For 20 Enchiladas). |
|
13
Done
|
Cover the Enchiladas With the Sour Cream Sauce and Any Leftover Cheese/Onion Stuffing. |
|
14
Done
|
Bake Uncovered For 25-30 Minutes, Depending on Your Oven. |
|
15
Done
|
Allow to Cool For 5 Minutes Before Serving. |
