Best 5 Cheese Enchiladas Wsour Cream Sauce Recipes

CHEESE ENCHILADAS W/SOUR CREAM SAUCE

Steps:

• Preheat oven to 350.
• Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
• When sauce is well heated, set aside.
• Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
• Allow to cool.
• Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
• Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• Place into the baking dish, seam side down to prevent the enchilada from unrolling.
• Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
• Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
• Bake uncovered for 25-30 minutes, depending on your oven.
• Allow to cool for 5 minutes before serving.

EASY CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
• Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
• Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
• Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!

ROCKIN' ENCHILADAS W/ SOUR CREAM SAUCE

Steps:

• Saute onion in oil until translucent.
• Add ground beef and brown, drain fat then add back to pan.
• Add taco seasoning and 1 can green chiles.
• In a large bowl combine sour cream, cream of chicken, 1 can green chiles, garlic powder, chile powder, cayenne, salt & pepper.
• Roll 3-4 tbs. of meat into each tortilla, place in casserole dish.
• Spread sour cream mixture over rolled tortillas and top with cheddar cheese.
• Bake 15-20 minute at 300 degrees.

MEXICAN BRUNCH ENCHILADAS WITH CREAMY CHEESE SAUCE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
• Add in flour; whisk constantly for about 1 minute.
• Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
• Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
• Season with salt and pepper if desired.
• For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
• Melt butter in the skillet, add in the green onions; saute for 1 minute.
• In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
• Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
• Pour the prepared cheese sauce evenly over the tortillas.
• Bake covered for about 25 minutes.
• Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
• Delicious!

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.