Enchiladas with Sour Cream

Julie James


This is certainly not a low calorie dish, but it is something I make for a special occasion - birthday, special dinner for visitors from out of state, etc. So, once or twice a year, indulge, enjoy the calories and then take a long walk or bike ride. It is worth it. You can use ground beef if preferred. I've also made them using shredded cooked chicken.


☆☆☆☆☆ 0 votes

1 Hr
30 Min


  • 1 pkg
    ground turkey
  • 2 can(s)
    cream of chicken soup
  • 1 pt
    sour cream
  • 2 tsp
    chili powder
  • 1 dash(es)
    salt and pepper
  • 1 lb
    sharp cheddar cheese
  • 1 bunch
    green onions
  • 1
    green bell pepper
  • 1
    red bell pepper
  • 10
    tortillas (i use the 8 inch corn and flour enchilada tortillas by chi chi's)

How to Make Enchiladas with Sour Cream


  1. Grease or spray a 9 x 13 pan. I like to use a glass pan.
  2. Chop onions and peppers.
  3. Filling mixture: Brown meat in a large skillet. Drain well. Stir in soup, sour cream, chili powder, salt and pepper.
  4. Heat tortillas in microwave for about 15 seconds to soften them.
  5. Place about 3 tablespoons of filling on tortilla. Sprinkle onions, peppers and cheese on top of the filling.
  6. Roll and lay tortilla (seam side down) in pan. Do this for each tortilla.
  7. Cover the tortillas with the rest of the filling, then peppers and onions, then the rest of the cheese.
  8. Bake at 325 degrees for 30 minutes or until heated through. Serve on a bed of tortilla chips, sprinkle with shredded lettuce and fresh chopped tomatoes or salsa.
  9. Can be prepared the day before and refrigerated until ready to bake. It will take longer to bake, so you might want to bake them covered for 30 minutes or so, and then uncovered until heated through.

Printable Recipe Card

About Enchiladas with Sour Cream

Course/Dish: Tacos & Burritos
Main Ingredient: Turkey
Regional Style: American

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