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)

How to Make Cheese and Onion Sour Cream Enchiladas


  1. Preheat oven to 400 degrees.
  2. spread 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.
  3. Using a cake pan wrapped in aluminum foil (for easy clean up) pour one can of sauce in pan.
  4. One 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.
  5. Pour 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.
  6. Place in oven on top rack for 15 to 20 mins or till cheese is thoroughly melted.
  7. Serve while hot out of the oven. Recommended side dishes include mexican rice and refried beans.

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