Monster Sour Cream Enchiladas

Monster Sour Cream Enchiladas

54

"Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favorite Tex-Mex theme dish. These are very tasty. I got the recipe from my mom and even my picky family will eat them!"

Ingredients

{{adjustedServings}} servings 975 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 975 kcal
  • 49%
  • Fat:
  • 63.6 g
  • 98%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 55.9 g
  • 112%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 1624 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
  3. Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.
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Reviews

54
  1. 71 Ratings

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Very rich and very delicious! I did personalize this recipe a bit. I used cheddar and pepper jack cheeses, which I also placed inside the enchilada. Also, instead of the cream of chicken soup, I...

My husband will never leave me now! He took one bite of this and vowed his undying love!!!!You have to make these, they are soooo easy and absolutely delicious! I made chicken, also beef- season...

These enchiladas are very yummy and very filling. I substituted 1 lb of chicken breasts for 3 lb chicken meat and 1 cup of cactus salsa for 1 cup of chilis.