This Sour Cream Enchiladas Recipe makes yummy enchiladas that are easy to make and super popular with families. It’s easy to add your own variations to satisfy everyone in your family!
This Sour Cream Enchiladas Recipe is from volume 1 of our cookbook:
[dining]
We eat this a fair amount, my kids love them. I will add home made refried beans in them too, and I make the enchillada sauce (I’m in Canada and I don’t think such a product exists here anyway). Very economical.
I will usually make several pans at once, and then pop them in the freezer. Then on a busy day, just pop them in the oven, make a salad, and supper is ready!
This recipe calls for corn tortillas but your picture shows flour tortillas. I have often wondered whether you take your own pictures or you use stock photos. I guess you use stock.
We do a little of each.
Is this recipe in the 20th Anniversary edition of Dining On A Dime?
It is not but we do have cheese enchiladas in there and all you do is to add 1 Tbsp. of sour cream in with the cheese. You can also of course add chicken too to this recipe and other things if you want.
I have my 3rd try at this recipe in the oven. This is the worst looking one yet. I did use a package sauce and made it instead of a can and I had my tortilla’s in the refrigerator but I can’t seem to roll them up without tearing them to pieces. Would I do better with flour ones?
Betty you really need to use the sauce in the can and I don’t store my tortilla’s in the refrigerator because it causes them to crumble like that and not be usable. If you will notice most of the time tortilla’s are just on a regular shelf at the grocery store without the refrigeration. I store my shells on the counter for a few weeks and they do fine. Sometimes if you place them in a damp towel and microwave them to warm just for a few seconds it makes them easier to roll. Also I don’t even roll mine now. I just layer them flat in a baking dish. I put down a tortilla, spread with sour cream, sprinkle with cheese and just keep layering. Then I pour the can of sauce all over them.
Enchiladas. My two sisters like the red sauce. I like the green sauce. New recipe: I add leftover taco meat and cheese to tortillas, roll and place in the greased baking dish. Then I top them with thinned homemade refried pinto beans. Yummy sauce! I do add some refried bean sauce to the baking dish before add the tortillas. Very filling. Could add Mexican rice to the tortilla filling or serve as a side dish. Debi in Vicksburg, MS 🥰🥰
I like this recipe better with corn tortillas! Have made with both corn and flour tortillas, but really like the corn tortillas best. As a switch up, and for less sodium, I also make your recipe using shredded Swiss Cheese and canned Green Enchilada sauce . Yummy and thanks for your recipe!!
Yes Cathrine it is best with corn tortillas. Swiss cheese with green enchilada sauce does sound good. Will have to try it.
This sounds yummy.
Can’t find the recipe in the electronic copy of Volume 1…. under a different name perhaps?
This is on my list to try…
Cheers.
Sue I don’t think we put this recipe in Vol 1 but here it is on the website – if you do want other ones just type it in on the search on the website and we have most of them on there some place. https://www.livingonadime.com/sour-cream-enchiladas/