Mexican Sour Cream and Cheese Enchiladas
Get ready to satisfy your cravings with these indulgent Mexican Sour Cream and Cheese Enchiladas—oozing with melted cheddar and Monterey Jack cheese, wrapped in tender corn tortillas, and smothered in a luscious homemade sour cream sauce. This easy-to-follow recipe combines the creamy richness of sour cream with the zesty kick of green chilies and a blend of aromatic spices like cumin, garlic, and onion powder, all baked to cheesy perfection in just 25 minutes. Perfect for weeknight dinners or casual gatherings, these enchiladas are comforting, flavorful, and destined to be a family favorite. Garnish with fresh cilantro for a vibrant touch and serve alongside rice or a fresh salad for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups sour cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup green chilies (canned, diced)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of butter.
Heat the corn tortillas in the microwave or over an open flame for a few seconds each to make them pliable and less likely to crack while rolling.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is smooth and bubbly.
Gradually pour in the chicken broth while whisking to prevent lumps. Cook the mixture for 2-3 minutes, stirring constantly, until it begins to thicken.
Stir in the sour cream, green chilies, ground cumin, onion powder, garlic powder, salt, and black pepper. Mix well, and cook for another 2 minutes, ensuring the sauce is well combined and creamy. Remove from heat.
Set aside about 3/4 cup of the sour cream sauce for topping the enchiladas later.
In a large bowl, mix the shredded cheddar cheese and shredded Monterey Jack cheese together.
Take one tortilla and add about 1/4 cup of the cheese mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
Pour the remaining sour cream sauce evenly over the rolled enchiladas, ensuring they are fully covered.
Sprinkle any remaining cheese mixture over the sauce-covered enchiladas for a cheesy topping.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbling, and the edges of the tortillas are slightly golden.
Remove from the oven and let the enchiladas cool for a few minutes. Garnish with freshly chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 699 mg | 54% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 216 mg | 5% | |
*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.
