Sour Cream Enchiladas
Make easy and cheesy Sour Cream Enchiladas for a comforting weeknight dinner everyone loves. A lighter twist on an authentic Mexican staple.
Looking for a vegetarian or lighter version of your favorite restaurant-style Mexican enchiladas? This Sour Cream Enchiladas recipe is for you. These easy sour cream enchiladas are made with no chicken yet still deliver the cheesy, comforting flavors you love. This homemade enchilada recipe is a delicious meatless option perfect for weeknights or anytime you’re craving classic enchilada goodness without the heaviness.
SOUR CREAM ENCHILADAS
What really gives these sour cream enchiladas their rich flavor is the way they’re generously coated in mild red enchilada sauce, but the goodness doesn’t stop there. The creamy filling is what makes this recipe a standout. A blend of sour cream and shredded cheddar creates a tangy balance to the savory sauce, while green onion, ground cumin, and a hint of cayenne add warmth and depth to every bite. The cayenne is optional if you want just a touch of spice. This recipe comes together rather quickly: simply fry the tortillas, dip them in sauce, fill them, roll them up into a baking dish, and you’ll have cheesy, creamy enchiladas ready in no time!
Find all my expert tips on how to make the best sour cream enchiladas from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Sour Cream Enchilada Recipe:
- Easy Weeknight Favorite: Simple steps and minimal prep make this a family-friendly weeknight meal everyone can enjoy.
- Classic Enchilada Ingredients: Creamy sour cream, cheddar, mild enchilada red sauce, cumin, and a touch of cayenne create a rich, balanced, and comforting bite.
- Perfectly Tender Tortillas: A quick fry keeps the tortillas soft and pliable, while a dip in warm sauce adds extra flavor.
- Light & Meatless Dish: All the delicious enchilada goodness you love, but made vegetarian for a lighter, meat-free option.
Ingredients
- canola oil, for frying (about 2 cups)
- 1 can (28 ounces) mild red enchilada sauce
- 2 cups sour cream
- 3 cups shredded cheddar cheese, divided
- 1 cup sliced green onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 12 corn tortillas
Instructions
Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to medium-low heat.
In a medium saucepan, heat the enchilada sauce on medium-low heat.
Mix together sour cream, green onion, and 2 cups of shredded cheddar cheese, cumin, and cayenne pepper.
Using tongs, fry tortillas one at a time for about 5 to 10 seconds. (Don’t allow them to crisp). Remove from the oil and then dunk the tortilla into the enchilada sauce.
Lay a tortilla onto a plate, and spoon 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with the remaining cheese.
Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!
Servings
Yields: 12 sour cream enchiladas.
Storage and Reheating
Store leftover sour cream enchiladas in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months, thawing overnight before reheating. To reheat, cover with foil and bake at 350°F for 15-20 minutes until heated through, removing the foil the last few minutes for a bubbly top. For a quicker option, microwave individual servings for 1-2 minutes until hot.
Holly’s Tips for The Best Sour Cream Enchiladas:
- To Keep Tortillas Soft: Fry each corn tortilla just 5-10 seconds to ensure soft, easy-to-roll enchiladas that won’t crack. If you prefer not to fry, warm the tortillas in the microwave, wrapped in a damp paper towel, to soften them before dipping in the sauce.
- Heat The Enchilada Sauce: Warm mild red enchilada sauce before dipping for perfectly coated, flavorful sour cream enchiladas.
- Layer The Cheese For Perfection: Save some shredded cheddar to sprinkle on top for a golden, bubbly finish in the oven.
- Rest Before Serving: Let baked sour cream enchiladas sit 5 minutes to set the filling and make slicing easy.
- Top With Freshness: Garnish with extra sour cream, green onions, or fresh cilantro for extra flavor and visual appeal.
- Customizable Toppings: Add extra sour cream or green onions for a fresh, finishing touch.
Frequently Asked Questions:
Yes! Assemble the enchiladas completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the baking time if baking straight from the fridge.
Corn tortillas hold up well after being lightly fried and dipped in sauce. However, you can use flour tortillas if you prefer. Please note that they will be softer and easier to roll, but may become more delicate after baking.
Yes. Plain Greek yogurt can be used as a lighter substitute for sour cream, though it will give the filling a slightly tangier flavor.
You can pair these enchiladas with Mexican rice, refried beans, a simple green salad, chips with homemade salsa, or fresh guacamole.
To make Sour Cream Enchiladas dairy-free or vegan, replace the sour cream with a vegan sour cream or unsweetened coconut yogurt, and use a good melting dairy-free cheddar such as Violife or Daiya. Ensure the mild red enchilada sauce is vegan, then follow the recipe exactly as written, frying the tortillas, dipping them in sauce, filling, rolling, and baking. All other ingredients are naturally vegan, and you can add vegan cream cheese or a little nutritional yeast for extra richness if desired.
To make these Sour Cream Enchiladas gluten-free, ensure the red enchilada sauce is labeled gluten-free. The rest of the recipe’s ingredients are naturally gluten-free. Once you’ve confirmed the sauce, follow the recipe exactly as written: lightly fry the tortillas, dip them in sauce, fill, roll, and bake until hot.
Similar Recipes
Wanting something with meat? Try my Cream Cheese Beef Enchiladas.
Searching for something different? Make my brunch party-ready Breakfast Enchiladas.
Looking for something lighter and healthier? Make my Beef Enchilada Zucchini Boats.
Wanting more enchilada recipes? Try my Green Chile and Pepper Jack Cheese Chicken Enchiladas, Ground Beef Enchiladas, and Honey Lime Chicken Enchiladas next.
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Sour Cream Enchiladas
Ingredients
- canola oil, for frying (about 2 cups)
- 1 can (28 ounces) mild red enchilada sauce
- 2 cups sour cream
- 3 cups shredded cheddar cheese, divided
- 1 cup sliced green onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 12 corn tortillas
Instructions
- Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to med-low heat.
- In a medium saucepan heat enchilada sauce on medium-low heat.
- Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
- Using tongs, fry tortillas one at a time, for about 5 to 10 seconds. (Don't allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
- Lay tortilla onto a plate, spoon 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. Cover all the enchiladas in the pan evenly with remaining cheese.
- Bake, uncovered, for 15 to 20 minutes, or hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve enchiladas with a dollop of sour cream and extra sliced green onion, if desired. Enjoy!
Recipe adapted from: Pioneer Woman.
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yummi!! Im from Mexico and those enchiladas are really close to the mexicans ones
I love Ree the pioneer woman too I look at her blog everyday like I look at yours!
OMG These look awesome can’t wait to try these out!!
These look delicious! Ree’s recipes always make my mouth water. 🙂
Gooey, cheesy, sour cream-y?!?! Oh yes, sign me up!
I saw those two and was going to try them and the stopped myself, thought maybe there was too much sour cream. Imagine thinking that. Now I for sure am going to give them a try.
DEFINITELY a winner!! I am so hungry right now – so, so hungry!!
One of my all time favorites!!! DELISH!
I heart Mexican food, too, as I grew up with it. My dad is hispanic so I always ate homemade tortillas and all that good stuff.
Yum! These look so good. Your photography is fantastic!
I have been craving these for a while now. On the menu for this weekend. Thanks for sharing, they look delicious!
I found your blog yesterday thru Mandy’s Recipe Box. We had your enchiladas last night for dinner and they were wonderful! Thanks so much for sharing. Definately following your blog!
Robbin
Wow! These were so good. My husband thanked me for dinner at least 3 times and ate half of them. My kids loved them too. Thanks for sharing.