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Sour Cream Enchiladas

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“A most delicious enchilada - enough for a couple of pans for a potluck or freezing. I like to use Mmmm Good Ranchero Sauce for my red enchilada sauce. I prefer to soften my tortillas by dipping in hot enchilada sauce - too old to fry (LOL). We like to add 2 cups of freshly cut sweet corn when it comes into season.”

Ingredients Nutrition


  1. Soften the tortillas in hot oil (do not fry until crisp just softened) or hot enchilada sauce. Stack on a plate as they are softened.
  2. Mix sour cream, 2 cups shredded cheese, beaten eggs, green chiles, cilantro, onion, salt, pepper, cumin & garlic powder in a bowl.
  3. Fill tortillas with cheese mixture one at a time and roll.
  4. Place in large casserole dish (or two). Pour enchilada sauce over top of enchiladas. Sprinkle with cheese and bake in oven at 425 degrees for 30-40 minutes or until cheese is melted.

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