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Sour Cream Enchiladas

Raven Higheagle


I love enchiladas because they are easy and very versatile. You can fill them with just about any thing cover them with pretty much any kind of sauce and they will be good.


☆☆☆☆☆ 0 votes

Serves 4 to 6
15 Min
25 Min


  • 1/2 c
    chopped onion
  • 1 (4) oz
    can sliced mushrooms
  • 1 clove
    garlic, minced
  • 2 Tbsp
  • 1 1/2 c
    cooked chicken, chopped
  • 1 small
    can green chilies, drained
  • 1 c
    sour cream
  • 1 1/2 tsp
    chili powder
  • 1 tsp
    comino (cumin)
  • 1/4 tsp
  • 1/4 tsp
  • ·
    vegetable oil
  • 18
    corn tortillas
  • 4 c
    grated longhorn cheese
  • 2 c
    sour cream

How to Make Sour Cream Enchiladas


  1. Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.

    Sauté onion, mushrooms, and garlic in melted butter until tender.
  2. Add chicken, chilies, 1 cup sour cream, chili powder, cumin, salt and pepper.
  3. Pour oil into an 8-inch skillet, filling 1/2 inch deep. Fry tortillas until soft (about 3 seconds) and drain on paper towels.
  4. Spread heaping tablespoons of filling in center of each tortilla. Sprinkle with cheese and fold sides over filling.
  5. Place seam side down in baking dish and bake for 15 minutes.
  6. Remove from oven and spread with sour cream and sprinkle with cheese. Bake 8 more minutes.

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