Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Sour Cream Enchiladas

on 08/14/2011

First, my tummy had a hungry.  Missed breakfast before church today.  Totally my fault, of course, but it caused George to “sing hymns” during church service and Sunday School.  George?  My stomach or the alien that lives in my stomach.  It’s a long story.  George also knew that in the oven was a dish of one of his all-time favorites, so that didn’t help matters any.  This recipe goes WAY back.  I honestly don’t remember when Mama didn’t make Sour Cream Enchiladas.  She made them before i was a fan of onions but they’re so good, even non-onion lovers will eat them.  Shame on me, but i spoiled my girls and used to make a half-onion, half-not pan.  No wonder they’re rotten.

In my earlier days of cooking, i would always make these the traditional way but my Aunt Aggie put me on to the “less time-consuming” way of making enchiladas and, i’ll have to admit, that’s how i usually do them.  Instead of rolling them up all pretty, you can just take your tortillas and cut or tear them into pieces and layer your ingredients.  Around here, they get consumed so fast, no one notices anyway.  Save the rolling for company and tear up your family…i mean, give your family the “less time-consuming” version.  

Now that George has a happy, maybe it’s time for a Sunday afternoon siesta.  Enjoy the enchiladas!  They’re wonderful!  Happy cooking and happy tummies!

Sour Cream Enchiladas

1 pint sour cream

2 cans undiluted cream of chicken soup

1 can green chilis, chopped fine

Combine and stir.  This is the filling.

Finely chop 2 bunches of green onions.  You can use less and it will still taste wonderful.

Combine 1 pound of  grated Monterey Jack cheese and 1 pound of grated Longhorn cheese.

Heat 18–24 corn tortillas in hot oil until pliable (only a few seconds); drain on paper towels.

Place filling down a strip on one half of a tortilla, adding cheese and onion on top.  Roll each tortilla and place in an oblong pan.  When all tortillas are rolled, spread remaining filling over them.  Alternate remaining cheese and onions.

Bake, uncovered, at 250 degrees for about 20 minutes or until heated through.

Special shout-out to my sister-in-love, Sharlyn, and my niece Courtney–HAPPY BIRTHDAY!!!   


Sharlyn and daughter Madi


6 responses to “Sour Cream Enchiladas

  1. Lisa says:

    Excuse me but this is the caloric police. I think you exceeded your limit in this meal.

  2. Leah says:

    2 pounds of cheese!! I bet this is sooo good.

  3. Brenda says:

    Oh this sound OMGoodlicious!

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