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!

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

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.

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.

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.

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.

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.

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!