Real Recipes From Real Home Cooks ®

sour cream enchiladas

(1 rating)
Recipe by
Susan Cutler
Anchorage, AK

Another recipe that uses the 'Mexican Meat Mix'. Yummy Enchiladas!

(1 rating)
yield 6 servings/bake time is for other than warming mix etc.
cook time 15 Min
method Bake

Ingredients For sour cream enchiladas

  • 1 can
    enchilada sauce, (10 oz)
  • 1 can
    (16 oz) whole tomatoes, undrained and finely chopped
  • vegetable oil for frying
  • 12 corn tortillas
  • 3 c
    mexican meat mix, thawed
  • 1 1/2 c
    grated cheddar cheese
  • 1 1/2 c
    sour cream

How To Make sour cream enchiladas

  • 1
    Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook over medium heat until mixture boils. Reduce heat and simmer. Heat oil over medium-high heat in a small skillet. Dip one tortilla at a time in hot oil for several seconds, then dip in hot enchilada sauce mixture. Set aside. Heat 'Mexican Meat Mix' in a saucepan. Place about 1/4 cup 'Mexican Meat Mix' on each tortilla and sprinkle with 2 Tablespoons grated Cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot.