Mexican Enchiladas Recipe

Enchiladas with Sour Cream and Green Chili Salsa

  • 12 regular corn tortillas
  • 16 to 20 oz. enchilada sauce
  • 1 pint(16oz.) sour cream
  • 2 or 3 bundles green onions, chopped, including
    2 or 3 inches of the stem
  • 1/2 to 1 lb. grated longhorn, Cheddar cheese
    or Queso Mexicano
  • 1 pint(16oz.) yogurt
  • vegetable oil or lard
  • 8 ounces green chili Mexican salsa

In a bowl mix the yogurt, sour cream, green onions
and green chili salsa. Pour the enchilada sauce into another bowl.

Cooking Tortillas:

In hot oil, fry tortillas just until soft, drain and dip in sauce to coat. Place in a 9 x 13 baking pan or larger, making a single layer. Add part of the sour cream mixture and sprinkle with cheese. Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese. Bake enchiladas for 20 to 25 minutes at 325 degrees.

Home Made Flour Tortillas
Authentic Chicken Enchiladas
Green Chile Chicken Enchiladas

Emile Henry Provencal
Enchilada Baking Dish

enchiladas baking dish
13-by-10-by-2 5/8-Inch.This deep dish is ideal for enchiladas, caseroles and lasagna. Absorbs, retains, and transfers heat efficiently and evenly. Go from freezer to the broiler, oven or microwave. Easy to clean, dishwasher safe.


View more Baking Dishes

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