Sour Cream Enchiladas
Sour Cream Enchiladas Recipe Card Front
Front of the recipe card for Sour Cream Enchiladas.
There is a notation that the recipe is from Kari, who is possibly a member of the 4H club.
Sour Cream Enchiladas Recipe Card Back
Back of the recipe card for Sour Cream Enchiladas.
There is a note from Daryl:
This has been a favorite dish since seminary days – easy and tasty.
When we are in a “South of the Border” mood, we pull out this recipe.
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Sour Cream Enchiladas Recipe
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- 2 cups sour cream
- 1/2 teaspoon ground cumin
- 1 cup onion, chopped
- 4 cups cheddar cheese, shredded (divided)
- 1 pound ground beef, cooked
- 12 tortillas
- 1 can enchilada sauce
- Blend sour cream, onion, cumin, ground beef, and 1 cup of cheese
- Dip each tortilla in oil about 30 seconds on each side
- Drain on paper towels
- Dip each tortilla in sauce
- Place heaping tablespoon of meat mixture in center of tortilla and roll up
- Place in 9" x 13" pan
- Pour remaining sauce over the enchiladas
- Cover with remainder of the shredded cheese
- Bake uncovered at 375 degrees for 30 minutes