Arizona Sour Cream Enchiladas

READY IN: 50minsYIELD: 12 Enchiladas


  • Sauce
  • 2 (10 1/2ounce) cans cream of chicken soup
  • 12 cupsour cream
  • 1 (4 ounce) can mild green chilies, diced(I use 2 cans)
  • 12 teaspoonsalt (optional)
  • Filling
  • 2cupscheddar cheese, grated
  • 12 cupgreen onion, chopped(about 3)
  • 1dozencorn tortilla
  • 1cupcooking oil

    Serving Size: 1 (268) g

    Servings Per Recipe:6

    Calories: 710.6

    Calories from Fat 537 g 76 %

    Total Fat 59.7 g 91 %

    Saturated Fat 16.8 g 83 %

    Cholesterol 57.5 mg 19 %

    Sodium 1192.2 mg 49 %

    Total Carbohydrate31.1 g 10 %

    Dietary Fiber 3.5 g 13 %

    Sugars 2.6 g 10 %

    Protein 15.2 g 30 %


  • Preheat oven to 350°. Combine ingredients for sauce and beat until smooth. In a separate bowl, mix grated cheese and green onions. In a small frying pan, add oil and heat, you want the tortillas to bubble around the edges, but not so hot that it fries them crisp. Using tongs, dip each tortilla in the hot oil for a few seconds, then flip and hold for a few seconds. Lift tortilla and set in casserole dish that you are using to bake the enchiladas. You will see it is very soft, so take care not to tear it. Place about 2 tablespoons cheese and onion filling across center of tortilla, add about 1 to 2 tablespoons sauce over cheese, then roll enchiladas as tightly as you can and slide over in pan with the seam side down. Repeat with remaining tortillas, until you have 12 finished enchiladas. You will have a good amount of sauce and a small amount of cheese filling remaining. The 12 enchiladas should fit snugly in a 9 x 13 casserole dish. Spoon remaining sauce over enchiladas and spread to cover completely. Sprinkle with the remaining cheese and onion mixture. Bake for 20 to 30 minutes or until bubbly hot. This may be prepared ahead of time, simply prepare as directed but do not bake. Cover with cling wrap and keep in refrigerator. When ready to bake, remove from refrigerator and allow to come to room temperature, or for at least 30 minutes, then bake as directed.
  • My first recipe post — be kind. =o).
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