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Sour Cream Enchiladas

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Total Time:Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Lois Hansen, Pinedale, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.—Lois Hansen, Pinedale, California

TEST KITCHEN APPROVED

Sour Cream Enchiladas

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Yield:8 servings
Prep:15 min
Cook:25 min
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Ingredients

  • 4 cups shredded cheddar cheese, divided
  • 2 cups sour cream
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 bunch green onions, thinly sliced
  • 8 flour tortillas (8 inches), warmed
  • 1 can (19 ounces) enchilada sauce
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Directions

  1. In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese.
  2. Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.

Nutrition Facts

1 enchilada: 540 calories, 37g fat (19g saturated fat), 70mg cholesterol, 1117mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 21g protein.
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