Sour Cream Cheese Enchiladas
Creamy sour cream cheese enchiladas feature tender tortillas filled with melted Monterey Jack cheese and chopped onions, then baked in a flavorful sauce. Perfect for family dinners or gatherings, this dish combines rich, cheesy flavors with a mild spicy kick from jalapenos or green chiles, offering comforting satisfaction.
Ingredients
Instructions
- Fry tortillas in cooking oil until soft and lightly browned.
- Spread some cheese and chopped onion onto each tortilla, then roll up.
- Place the rolled tortillas seam side down in a lightly greased baking dish.
- In a saucepan, melt margarine and stir in flour to make a roux.
- Gradually whisk in chicken broth and cook until thickened.
- Remove from heat and stir in sour cream and chopped jalapenos or green chiles.
- Pour the sauce over the rolled tortillas in the baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier sauce, add more sour cream or use a blend of sour cream and cream cheese. If you prefer a bit more spice, consider adding more jalapenos or using a spicier variety. You can also substitute the Monterey Jack cheese with cheddar for a different flavor profile. To make it quicker, use store-bought enchilada sauce instead of making the roux.
Serving Suggestions
Serve the Sour Cream Cheese Enchiladas with a side of Mexican rice or a fresh salad for a complete meal. Top with diced tomatoes, avocado, or fresh cilantro for added freshness. This dish pairs beautifully with Black Bean Soup(With Secret Ingredient) for a hearty feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, but the oven method will help maintain the texture of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cheese Enchiladas contains roughly 966 calories, with 16g protein, 102g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (67% of the Daily Value), protein (33% of the Daily Value), and calcium (27% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1098mg per serving (48% 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 and sauce in advance. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the refrigerator.
Can I freeze the enchiladas?
Absolutely! Assemble the enchiladas and cover them tightly before freezing. When ready to eat, thaw overnight in the refrigerator and bake as directed, or bake from frozen, adding time as needed until heated through.
What can I use instead of chicken broth?
If you're looking for a substitute, vegetable broth works well for a vegetarian option. Alternatively, you can use water with a bit of seasoning to mimic the flavor of chicken broth, though it may not be as rich.
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).