copycat poncho’s sour cream enchiladas
Poncho’s sour cream enchiladas were my fave enchiladas since I was a small child. We spent hours in line with Mexican artifacts lined up in window boxes on the walls. On the weekends, we would sometimes get to splurge and have these enchiladas, soft cheese tacos, rice, and a taco. The dessert was a pillowy fresh sopapilla. With fresh butter and honey! There are only a few of them now, so I was desperate to figure this dupe out.
yield
05 serving(s)
prep time
10 Hr
cook time
15 Min
method
Bake
Ingredients For copycat poncho’s sour cream enchiladas
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1 lbMonterey Jack cheese
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12soft corn tortillas
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2 canCampbells tomato soup (10.5 oz each)
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1 canchicken or vegetable broth
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1 tspgarlic powder
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1 tsp+ 1 pinch salt
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1/4 tsp+ 1 dash chili powder
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1 dashground clove
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1 dashcumin
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4 ozsour cream
How To Make copycat poncho’s sour cream enchiladas
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1Add the tomato soup to a large saucepan. Add chicken broth to one soup can. Add all spices and bring to a boil.
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2Coat the bottom of a cake pan with a thin layer of sauce.
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3Dip tortillas into the hot mixture one at a time.
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4Put shredded cheese in the middle of the tortilla. Roll the tortilla around the cheese. Repeat until the pan is filled.
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5Pour remaining sauce over top and spread evenly.
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6I like to mix sour cream with a splash of chicken broth to thin it out a bit. Then dollup over the enchiladas. Smear it around on top a bit.
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7Bake on 350 degrees covered till cheese is melted. Roughly 15 min. Serve with your favorite sides!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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