Cheese And Sour Cream Enchilada
Cheese and sour cream enchiladas offer a creamy, cheesy filling with a hint of spice from green chilies and taco seasoning. Perfect for a comforting family dinner, this dish combines seasoned meat, melted cheeses, and a rich sauce baked to perfection for a satisfying meal.
Ingredients
Instructions
- Brown the hamburger meat in a skillet over medium heat.
- Add taco seasoning and green chilies to the cooked meat; stir to combine.
- Fill each flour tortilla with the meat mixture and half of the grated cheddar and mozzarella cheeses.
- Place the filled tortillas seam-side down in a greased baking pan.
- Sprinkle the remaining cheese over the top of the assembled enchiladas.
- Mix the cream of chicken soup and sour cream until well blended.
- Spread the soup and sour cream mixture evenly over the top of the enchiladas.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes or until bubbly and heated through.
Tips & Substitutions
For a variation, try substituting ground turkey or chicken for the hamburger meat. You can also add black beans or corn to the filling for extra texture. If you prefer a spicier dish, consider using pepper jack cheese instead of cheddar. To save time, use pre-cooked shredded chicken from Clinton'S Recipe or a similar convenient option.
Serving Suggestions
These enchiladas are delicious served with a side of Mexican rice or a fresh green salad dressed with lime vinaigrette. For added flavor, top with sliced avocado, fresh cilantro, or a dollop of salsa. Pair with Diane Holley'S Microwave Enchilada Casserole for a fun enchilada-themed meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Sour Cream Enchilada contains roughly 893 calories, with 43g protein, 63g carbohydrates, and 50g fat. It is an excellent source of calcium (88% of the Daily Value), protein (87% of the Daily Value), and vitamin A (57% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and store them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When ready to bake, add a few extra minutes to the cooking time to ensure they're heated through.
What can I use instead of cream of chicken soup?
If you need a substitute for cream of chicken soup, you can use a homemade white sauce or cream of mushroom soup. For a lighter version, consider using Greek yogurt mixed with a bit of chicken broth to achieve a similar consistency.
Can I freeze these enchiladas?
Yes, you can freeze the unbaked enchiladas. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the cooking time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).