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.
prep time
10 Hr
cook time
15 Min
method
Bake
yield
05 serving(s)
Ingredients
- 1 pound Monterey Jack cheese
- 12 soft corn tortillas
- 2 cans Campbells tomato soup (10.5 oz each)
- 1 can chicken or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon + 1 pinch salt
- 1/4 teaspoon + 1 dash chili powder
- 1 dash ground clove
- 1 dash cumin
- 4 ounces sour cream
How To Make copycat poncho’s sour cream enchiladas
-
Step 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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Step 2Coat the bottom of a cake pan with a thin layer of sauce.
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Step 3Dip tortillas into the hot mixture one at a time.
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Step 4Put shredded cheese in the middle of the tortilla. Roll the tortilla around the cheese. Repeat until the pan is filled.
-
Step 5Pour remaining sauce over top and spread evenly.
-
Step 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.
-
Step 7Bake on 350 degrees covered till cheese is melted. Roughly 15 min. Serve with your favorite sides!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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