Sour Cream Enchiladas
February 8, 2011
There was a time I was forbidden to make these. I used to make them every now and then, but my husband complained that he couldn’t stop eating them, so I was asked not make them ever again. Never never never. When it comes to these favorites, I don’t listen very well.
I love these enchiladas, they make me happy. Whenever a friend has a baby, this is my go to recipe, I whip up a large batch! They are my go to recipe whenever a friend comes home from the hospital, like our good friend Mike last weekend. They are my go to recipe when we watch the Superbowl. And always whenever I crave comfort food, and don’t care about the effects on my waistline.
This is my mother’s recipe, given to me when I left home. You are free to thank her for the tastiness inside, and also blame her for any pounds that creep up after eating them.
Simple Sour Cream Enchiladas
4 chicken breasts, fully cooked & shredded
2 dozen white corn tortillas
1 16 oz. can green enchilada sauce
2 ounces additional green chiles
14 oz. sour cream
4 cups shredded cheese (Jack or Mexican blend)
*using nonfat sour cream and lowfat cheese will decrease the calories!
Mix all ingredients together, reserving 1.5 cup cheese, 2 ounces green chile sauce, and 3 ounces sour cream for topping. Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas. (Heating them helps avoid cracking when you roll them up!)
Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside. Blend remaining sour cream and green chile sauce together and spoon over enchiladas. Top with remaining shredded cheese.
Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees.
Makes 20-24 enchiladas.
Garnish with fresh cilantro (which I didn’t have) and if you like spice, extra green sauce.
Easy peasy, and oh so yummy.