Cheese Enchiladas W Sour Cream Sauce
Transform your dinner table with these indulgent Cheese Enchiladas with Sour Cream Sauce—a comforting Mexican-inspired classic that’s easy to make and bursting with flavor. Soft corn tortillas are stuffed with a rich blend of shredded cheddar and Monterey Jack cheeses, then smothered in a creamy sour cream and green chili sauce for the ultimate cheesy, tangy bite. A quick fry of the tortillas ensures a delicate texture, while the dreamy homemade sauce adds a velvety finishing touch. Perfectly baked until golden and bubbly, these enchiladas are ideal for weeknight dinners, potlucks, or family gatherings. Top with fresh cilantro for a pop of color and flavor, and serve warm for guaranteed rave reviews!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 can (4 ounces) Diced green chilies
- 4 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons (chopped) Cilantro
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a skillet, heat the vegetable oil over medium heat. Lightly fry each tortilla for about 10 seconds per side, just until softened. Place them on a plate lined with paper towels to remove excess oil.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly and lightly golden, stirring continuously.
Gradually whisk in the chicken broth, making sure no lumps form. Cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly.
Lower the heat to medium-low and whisk in the sour cream, diced green chilies, salt, and black pepper. Stir until fully combined and heated through. Remove from heat and set aside.
In a bowl, mix together 2 cups of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese.
Take one tortilla and place about 3 tablespoons of the cheese mixture down the center. Roll it up tightly and place it seam-side down into the prepared baking dish. Repeat with the remaining tortillas and cheese mixture.
Pour the sour cream sauce evenly over the enchiladas, ensuring each one is coated. Sprinkle the remaining 1 cup of cheddar cheese over the top.
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbling.
Garnish with freshly chopped cilantro before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.5 g | 390% | |
| Saturated Fat | 161.0 g | 805% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 26.4 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3922 mg | 302% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
