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Sour Cream Enchiladas Recipe
|Sour cream||2 Cup (32 tbs)|
|Chopped green onion||1 Cup (16 tbs) (Including Some Tops)|
|Ground cumin||1⁄2 Teaspoon|
|Shredded longhorn cheddar cheese||16 Ounce|
|Enchilada sauce||1 Can (10 oz), heated|
Serving size: Complete recipe
Calories 3800 Calories from Fat 2222
% Daily Value*
Total Fat 249 g383.7%
Saturated Fat 160.2 g801.1%
Trans Fat 0 g
Cholesterol 725.2 mg
Sodium 5261.6 mg219.2%
Total Carbohydrates 248 g82.7%
Dietary Fiber 21.5 g85.9%
Sugars 20.1 g
Protein 130 g260.5%
Vitamin A 429.9% Vitamin C 152%
Calcium 427.7% Iron 84.1%
*Based on a 2000 Calorie diet
Fry tortillas in oil and dip in heated enchilada sauce.
In an ungreased 7 by 11-inch baking dish, overlap two tortillas at one end of dish, allowing part of tortillas to extend over edge of dish.
Spread about 6 table-spoons of sour cream filling down center of tortillas, and fold extending sections down over filling.
Repeat this technique to fill remaining tortillas, placing them side by side and completely covering dish bottom; use all filling.
Sprinkle remaining 3 cups cheese evenly over top. (Cover and chill up to 3 or 4 hours, if made ahead.) Bake, uncovered, in a 375° oven for 20 minutes (30 minutes, if chilled) or until hot throughout.
Garnish with dollops of sour cream spooned down center of enchiladas.
Sprinkle with green onions.