Delicious and authentic tasting, these Sour Cream Enchiladas are better than any restaurants!
These enchiladas come together pretty quickly with just a little bit of prep. I used a homemade enchilada sauce recipe that I feel like takes these enchiladas to the next level. If you don't want to make enchilada sauce, go ahead and buy a 20 oz can and use that.
Sour Cream Enchiladas
Inspired by The Pioneer Woman
- 12-14 corn tortillas
- 8 oz (about 2 cups) cheddar cheese, freshly shredded
- 2 cups sour cream, plus more for serving
- 1 cup sliced green onion, plus more for garnish
- 1/4 teaspoon paprika
- 1/4 teaspoon adobo seasoning
- cumin, to taste
- salt, to taste
- pepper, to taste
- 1-1/2 to 2 cups Enchilada Sauce
- about 1 cup canola oil or light tasting olive oil
Preheat oven to 375. Lightly grease a 9x13 pan and set aside.
In a medium-sized bowl, combine sour cream, green onions, and half of the cheese. Season with paprika, adobo seasoning, cumin, and salt & pepper, to taste. Reserve about 2 heaping tablespoons. Set aside.
Over medium heat, in a small skillet, heat oil until bubbly. Meanwhile, warm enchilada sauce in a skillet over medium heat until simmering. Dunk tortillas into oil and allow to soften but not crisp. Just before crisping stage, shake off oil and carefully transfer tortilla to enchilada sauce. Drip off excess sauce and put on a plate. Fill tortilla with about 3 tablespoons sour cream mixture. Roll and place seam-side down in prepared baking dish. Continue until all tortillas are filled.