Ingredients for Mexican Sour Cream And Cheese Enchiladas
- Corn Tortillas
- Enchilada Sauce
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Cheddar Cheese
- 1 cup plain Greek yogurt
- Vegetable Oil
- 1/4 cup green chili salsa
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How to Make Mexican Sour Cream And Cheese Enchiladas
- Prepare your enchilada sauce (recipe or store-bought).
- In a medium bowl, combine 1 cup plain Greek yogurt, 1/2 cup sour cream, 1/4 cup chopped green onions, and 1/4 cup green chili salsa. Mix well.
- Pour 1 1/2 cups of enchilada sauce into a separate bowl.
- Heat a large skillet with about 1/4 inch of vegetable oil over medium heat.
- Briefly fry 12 corn tortillas (about 10 seconds per side) until soft. Remove and drain on paper towels. Dip each tortilla in the 1 1/2 cups of enchilada sauce to coat.
- Place a single layer of the coated tortillas in a 9x13 inch baking dish.
- Spread half of the sour cream mixture evenly over the tortillas. Sprinkle with 1 cup of shredded Mexican cheese blend.
- Repeat layers: tortillas, sour cream mixture, and cheese until the baking dish is full. Pour remaining enchilada sauce over the top and add another 1/2 cup of shredded cheese.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
14g
Fat
49g
Carbs
6g