Sour Cream Enchiladas Recipe (2024)

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This Sour Cream Enchiladas Recipe makes yummy enchiladas that are easy to make and super popular with families. It’s easy to add your own variations to satisfy everyone in your family!

Sour Cream Enchiladas Recipe

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This Sour Cream Enchiladas Recipe makes yummy enchiladas that are super easy to make. It’s easy to add your own variations to satisfy everyone in your family!

Author: Tawra Kellam
Yield: 4 servings

Ingredients

1 can enchilada sauce
8 oz. sour cream
8 oz. shredded cheddar cheese
12 corn tortillas

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Instructions

Preheat oven to 350°.
Spray a 9×13 pan (or one slightly smaller) with cooking spray.
Place a tablespoon of sour cream and cheese in the center of each tortilla.
Roll up each one and place it in the pan.
Pour enchilada sauce over it all.
Spread the remaining sour cream and cheese on top.
Cover and bake at 350° for 20-30 minutes (or 250° for 45-60 minutes).

This recipe serves about 4. If you have hearty eaters, you may want to double or triple it.

Notes

You can make this in the morning and let it sit until you are ready to cook it. Some people like to include cooked hamburger, onions, chicken or green chiles along with the sour cream and cheese.

This Sour Cream Enchiladas Recipe is from volume 1 of our cookbook:

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Other recipes that go great with these sour cream enchiladas:

Easy Spanish Rice Recipe

Homemade Sopapillas Recipe

Easy Homemade Hush Puppies Recipe – Yummy Restaurant Quality Hush Puppies!

Easy Chicken and Dumplings Recipe

Easy No Knead Bread Recipe – Homemade 4 Ingredient Bread

Reader Interactions

Comments

CJ
July 14, 2016 at 11:45 am

We eat this a fair amount, my kids love them. I will add home made refried beans in them too, and I make the enchillada sauce (I’m in Canada and I don’t think such a product exists here anyway). Very economical.
I will usually make several pans at once, and then pop them in the freezer. Then on a busy day, just pop them in the oven, make a salad, and supper is ready!
Reply
Cate
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August 3, 2018 at 5:53 pm

This recipe calls for corn tortillas but your picture shows flour tortillas. I have often wondered whether you take your own pictures or you use stock photos. I guess you use stock.
Reply
- Jill
  August 4, 2018 at 2:18 pm
  
  We do a little of each.
  Reply
Cheryl
December 30, 2018 at 9:32 pm

Is this recipe in the 20th Anniversary edition of Dining On A Dime?
Reply
- Jill
  January 1, 2019 at 5:29 pm
  
  It is not but we do have cheese enchiladas in there and all you do is to add 1 Tbsp. of sour cream in with the cheese. You can also of course add chicken too to this recipe and other things if you want.
  Reply
Betty King
December 4, 2021 at 2:47 pm

I have my 3rd try at this recipe in the oven. This is the worst looking one yet. I did use a package sauce and made it instead of a can and I had my tortilla’s in the refrigerator but I can’t seem to roll them up without tearing them to pieces. Would I do better with flour ones?
Reply
- Jill
  December 6, 2021 at 10:05 am
  
  Betty you really need to use the sauce in the can and I don’t store my tortilla’s in the refrigerator because it causes them to crumble like that and not be usable. If you will notice most of the time tortilla’s are just on a regular shelf at the grocery store without the refrigeration. I store my shells on the counter for a few weeks and they do fine. Sometimes if you place them in a damp towel and microwave them to warm just for a few seconds it makes them easier to roll. Also I don’t even roll mine now. I just layer them flat in a baking dish. I put down a tortilla, spread with sour cream, sprinkle with cheese and just keep layering. Then I pour the can of sauce all over them.
  Reply
Debi Morsette
July 22, 2022 at 1:32 pm

Enchiladas. My two sisters like the red sauce. I like the green sauce. New recipe: I add leftover taco meat and cheese to tortillas, roll and place in the greased baking dish. Then I top them with thinned homemade refried pinto beans. Yummy sauce! I do add some refried bean sauce to the baking dish before add the tortillas. Very filling. Could add Mexican rice to the tortilla filling or serve as a side dish. Debi in Vicksburg, MS 🥰🥰
Reply
Cathrine
July 22, 2022 at 2:12 pm

I like this recipe better with corn tortillas! Have made with both corn and flour tortillas, but really like the corn tortillas best. As a switch up, and for less sodium, I also make your recipe using shredded Swiss Cheese and canned Green Enchilada sauce . Yummy and thanks for your recipe!!
Reply
- Jill
  July 29, 2022 at 11:07 am
  
  Yes Cathrine it is best with corn tortillas. Swiss cheese with green enchilada sauce does sound good. Will have to try it.
  Reply
Sue
August 7, 2022 at 1:03 pm

This sounds yummy.
Can’t find the recipe in the electronic copy of Volume 1…. under a different name perhaps?
This is on my list to try…
Cheers.
Reply
- Jill
  August 8, 2022 at 4:04 pm
  
  Sue I don’t think we put this recipe in Vol 1 but here it is on the website – if you do want other ones just type it in on the search on the website and we have most of them on there some place. https://www.livingonadime.com/sour-cream-enchiladas/
  Reply