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Sour Cream Enchiladas (VRP 004)

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Sour Cream Enchiladas

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

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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Sour Cream Enchiladas

Sour Cream Enchiladas

Ingredients

  • 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

Instructions

  1. Blend sour cream, onion, cumin, ground beef, and 1 cup of cheese
  2. Dip each tortilla in oil about 30 seconds on each side
  3. Drain on paper towels
  4. Dip each tortilla in sauce
  5. Place heaping tablespoon of meat mixture in center of tortilla and roll up
  6. Place in 9" x 13" pan
  7. Pour remaining sauce over the enchiladas
  8. Cover with remainder of the shredded cheese
  9. Bake uncovered at 375 degrees for 30 minutes

Sour Cream Enchiladas 

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