Mexican Sour Cream Enchiladas

Course : Enchiladas
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


12 tortillas regular corn tortillas
1 Pint sour cream -- (16 ounces)
1 Pint yogurt -- (16 ounces)
2 bunch green onions -- chopped
1/2 Pound grated longhorn -- Cheddar cheese or Queso Mexicano (1/2 to 1)
16 Ounces enchilada sauce -- (16 to 20)
1 Cup vegetable oil or lard
8 Ounces green chili salsa

Preparation / Directions:

Cooking Enchiladas In a bowl mix the yogurt, sour cream, green onions and green chili salsa. Pour the Enchilada sauce into another bowl. Cooking tortillas: In hot oil, fry tortillas just until soft, drain and dip in sauce to coat. Place in a 9 x 13 baking pan or larger, making a single layer. Add part of the sour cream mixture and sprinkle with cheese. Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese. Bake for 30 minutes. at 325 degrees.


Nutritional Information:

1857 Calories (kcal); 163g Total Fat; (77% calories from fat); 38g Protein; 69g Carbohydrate; 416mg Cholesterol; 998mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Enchiladas Recipes