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


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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)

How to Make Cheese and Onion Sour Cream Enchiladas


  • 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.

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