Cheese and Onion Sour Cream Enchiladas

Teresa P


Kid friendly and not too spicy for those with stomache issues either.

★★★★★ 2 votes
4-6 depending on appetite
20 Min
20 Min


2 large can(s)
old elpaso mild enchilada sauce
1 small
yellow onion (diced)
1 small pkg
corn tortillas
1 pkg
mexican blend shredded cheese
margerine (amount as needed)
8 oz
sour cream
1 small
can sliced black olives (optional)


1Preheat oven to 400 degrees.
2spread a a very light amount of margerine on one side of tortillas. Stack them in a microwave safe bowl and heat for 1.5 minutes or till soft.
3Using a cake pan wrapped in aluminum foil (for easy clean up) pour one can of sauce in pan.
4One at a time fill tortillas with cheese shreads and a few onions. Wrap into a tube shape and place in pan. Repeat process till pan is full.
5Pour second can of enchilada sauce on top of the prepared tortillas. Scatter any remaining onions over the top and place dalop sour cream over the top.
6Place in oven on top rack for 15 to 20 mins or till cheese is thoroughly melted.
7Serve while hot out of the oven. Recommended side dishes include mexican rice and refried beans.