How to make it

  • Preheat oven to 375 degrees F.
  • Start out with meat that is seasoned and cooked.
  • If you are using meat that isn't ground, then you'll need to cube it or shred it.
  • Combine cream cheese and sour cream, until smooth.
  • Add meat to sour cream (also add olives, canned jalapeno's, or other accents if you want to...just make sure it is something soft and doesn't equal more than 3/4 cup).
  • Spray your glass casserole dish with non stick spray.
  • Put a generous scoop of cream cheese mixture in the middle of each tortilla, folding right sides, then left sides into center.
  • Roll into enchillada's. Repeat until you run out of filling. You should use at least 6 tortilla's, but may need up to 8.
  • Once you get all of the enchillada's rolled, pour the enchillada sauce over top, covering evenly.
  • Bake at 375 F for 15 minutes (uncovered).
  • After 15 minutes, cover with cheese and bake for another 5 - 10 minutes, until cheese is melted and everything is bubbly and heated through.
  • Let stand about 10 minutes before serving.

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