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Cheese Enchiladas W/Sour Cream Sauce (36) This is an enchilada dish I made for my grandparents when they came to visit us several years ago. They still rave about it. I have made it quite a few times since. The sour cream sauce is always a big hit.
by Mark H. · published 2002-04-30
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05
Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
06 Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
07 Allow to cool.
08 Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
09 Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
10 Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
11 Place into the baking dish, seam side down to prevent the enchilada from unrolling.
12 Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
13 Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
14 Bake uncovered for 25-30 minutes, depending on your oven.
15 Allow to cool for 5 minutes before serving.