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Sour Cream Enchiladas Recipe

Enchiladas are a staple in our household. If I let them, my children would eat them on a weekly basis. Red enchiladas, green chile enchiladas, we eat them all, but my family’s absolute FAVORITE  is this Sour Cream Enchiladas Recipe. It is one of the easiest recipes, and you can turn it into a freezer meal for all of those busy nights!

The tastiest and easiest Sour Cream Enchiladas Recipe ever! Easily turn it into a freezer meal for those busy nights!

Sour Cream Enchiladas Recipe

 

Ingredients:

  • 2 cans Cream of Chicken Soup
  • 1 can chopped green chilis
  • 16oz sour cream
  • 1lb cooked shredded chicken or ground beef
  • 1/2 onion, chopped
  • 8 flour tortillas
  • 8oz cheddar cheese, grated
  • 5-6 sliced olives

sour-cream-enchiladas

Directions:

Preheat oven to 350 degrees.

Make enchilada sauce: mix soup, chilies, and sour cream.

Cook meat and onion together, drain excess grease.

Cover the bottom of a 13×9 pan with a little bit of sauce (about 1/3 cup).

Fill each tortilla with meat, onion, and a little cheese

Roll tortilla and place in 13×9

Pour all the sauce on top of the rolled tortillas and spread

Top with cheese and sliced olives

Bake 350 degrees for 30-45 minutes until cheese is melted and bubbled.

The tastiest and easiest Sour Cream Enchiladas Recipe ever! Easily turn it into a freezer meal for those busy nights!

Sour Cream Enchiladas Freezer Meal Directions

Turn this delicious meal into a freezer meal that you can stockpile and use whenever you need a comfort meal. By doubling the recipe, you don’t double the workload, and can make 4 smaller pans of enchiladas that you can use any other time.

I’ve found that disposable foil pans are perfect for storing freezer meals. I always stock up on disposable foil pans so I am ready whenever I cook.

Sour Cream Enchiladas 1

I have a family of 6 and like the 8×8 pans for freezer meals. My 4 kids are still young so they don’t eat a whole lot yet and an 8×8 still leaves a serving left over for the next day.

Sour Cream Enchiladas 6

Same recipe, just doubled or even tripled if you really like enchiladas. Put a little sauce on the bottom of the pan, roll your tortillas and meat mixture with cheese, completely covering the tortillas.

Sour Cream Enchiladas 4

To prepare it for the freezer, wrap it in saran wrap and then cover in foil. I always write Enchiladas on the foil and the date that I made them so that it doesn’t get lost in my freezer for years.

Sour Cream Enchiladas 2

To cook Sour Cream Enchiladas Freezer Meal:

  • Thaw completely
  • Remove foil and plastic wrap
  • Bake 350 degrees for 45 minutes

It is so delicious! I hope your family enjoys it as much as mine does!

You’ve got to head over next to grab our stuffed shells recipe that’s also a perfect freezer meal! Make both at the same time and stock-up your freezer!

Freezer Stuffed Shells

 

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anca palu

Tuesday 8th of November 2016

I love enchiladas ,it is one of my favorite Mexican food , I will try this recipe because it looks verrryyy yumi !!!!

Emily

Tuesday 1st of November 2016

Enchiladas with sour cream is my favorite way to make them!

Jamie

Monday 17th of October 2016

Definitely pinning this to try for a potluck! :) Thank you for sharing with us at the #HomeMattersParty

ellen beck

Friday 14th of October 2016

You actually had me at the words sour cream!! These sound delicious. I havent tried this version and am going to give it a goo soon. I would try beef or even venison, but I bet any meat would work even ham. These would make an awesome freezer meal too.

Kim~madeinaday

Monday 10th of October 2016

Always on the lookout for a great enchilada recipe!Thanks for linking up to Merry Monday! Pinned ! Have a great week! Kim

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