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Monster Sour Cream Enchiladas

Monster Sour Cream Enchiladas

Teri Barker

Teri Barker

Muenster and longhorn cheeses lend an unusual 'monster' taste to this 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!

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Ingredients {{adjustedServings}} servings

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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

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

LINDA MCLEAN
19

LINDA MCLEAN

7/23/2003

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 used condensed bean and bacon soup, merely because we like the flavor with this dish, and for a little extra zip, I added some taco seasoning to the soup mixture. Thanks!

stacie anne
14

stacie anne

6/23/2003

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- seasoned with Taco Bell taco seasoning, and thinned the sauce just a tad with a little chicken broth...MMMmmmmmm!

schmerna
11

schmerna

7/23/2003

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.

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