Cheater's Enchiladas

Cheater's Enchiladas

120 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  KOOLMOM84

“Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the sour cream and 3/4 of the cheese.
  3. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas.
  4. Bake for 20 minutes. Cut into squares and serve.

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Reviews (120)

Rate This Recipe


This was fabulous! I changed it up a little bit by substituting the olives for canned, diced green chiles and sauteed onion. Also used red enchilada sauce. Easy to make and extremely tasty! I will definitely make this recipe again!!



This recipe was very good. I added 1 lb. cooked ground beef seasoned w/taco seasoning in the middle layers. Also used a Mexican Blend cheese and red enchilada sauce, and some refried beans(canned kind)in the layers. The top layer of enchilada sauce I covered with more of the mexican cheese. It turned out great! Even my picky 5 year old ate it! We did like it a lot better with extra sour cream on it while we were eating it though.



I love this recipe. Instead of using the real cheese and Sour cream you can sub it with the soy or non-dairy stuff and it still comes out yummy. My parents loved it. You can play around with it and make it your own. I'm a college student and it helps to have one basic recipe that you can change as needed. It's also good the next day if there's any left over.

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Amount Per Serving (8 total)

  • Calories
  • 472 cal
  • 24%
  • Fat
  • 31.5 g
  • 49%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 354 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Shredded Beef Enchiladas


next recipe:

Shrimp and Crab Enchiladas