These delicious sour cream and green chili enchiladas are a family favorite. If you are vegetarian or just trying to add a few meatless meals to your repertoire, give this recipe a try. I’m willing to bet this will become a favorite in your house, too.

Sour Cream and Green Chile Enchiladas

Several years ago we decided to become vegetarian. A friend was struggling with the vegan diet he had been prescribed for his cancer diagnosis (stage 4) so we did this in solidarity with him. We didn’t go vegan but just vegetarian. We ended up doing this for a year and surprisingly, didn’t find it that difficult.

I took on the challenge of finding delicious recipes as well as altering old family favorites.

For many years, one of our favorites was chicken enchiladas made with cream of chicken soup. I’m no fan of canned soups but this was one I still used, for convenience sake.

Our new vegetarian diet required a new approach to this recipe. I experimented a bit and came up with an alternative which is SO MUCH better than the original, even without the chicken. In fact, it’s so flavorful we all agreed we didn’t miss the chicken one little bit.

We are no longer eating a vegetarian diet so theoretically I could put chicken in these enchiladas. But there is honestly no reason to do so. I still like to cook meatless meals fairly often and this one is a keeper.

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Sour Cream Green Chile Enchiladas

Ingredients

• 1 dozen flour tortillas
• 1 8 oz. package of cream cheese - softened
• 8 oz. sour cream
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup heavy whipping cream
• 1-2 (4 oz.) cans of diced green chiles
• 1 (16 oz.) jar green enchilada sauce
• 2 cups grated cheddar cheese
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt, pepper and Creole seasoning (or cayenne pepper) to taste

Instructions

1. Preheat oven to 350 degrees.
2. Melt butter over medium high heat in large skillet.
3. Add flour and stir constantly a couple of minutes.
4. Add green chiles, undrained, and stir to combine.
5. Add chili powder, garlic powder, cumin, salt, pepper and Creole seasoning to taste (or a pinch of cayenne).
6. Stir and cook one minute.
7. Lower heat to medium and add softened cream cheese, stirring until combined.
8. Add heavy cream, stir to combine and remove from heat.
9. Stir in sour cream.
10. Warm tortillas in microwave or low oven to make more pliable.
11. Pour a few tablespoons of green enchilada sauce in bottom of greased, 9x11 baking dish.
12. In each tortilla, spoon a couple of tablespoons of the sour cream sauce and sprinkle with grated cheese.
13. Roll and place seam side down in baking dish.
14. Repeat until all tortillas are filled.
15. Pour any remaining sour cream sauce evenly over the enchiladas.
16. Pour green sauce over, making sure enchiladas are well covered.
17. Sprinkle with remaining grated cheese and bake until bubbly and the cheese is lightly browned - about 35-40 minutes.

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Even though I’m normally just feeding three, I usually still make the full recipe. The leftovers are still really tasty heated up the next day or two for lunches.

Sometimes, though, I just make half. This picture was from the last time I made them and I just used 6 tortillas (because that’s all I had). Even so, I was able to take half of this dish to my parents and they still had leftovers. These enchiladas are very rich so you won’t need a large portion. Oh, and please excuse my old, chipped baking dish. Just keeping it real, y’all!

This is what you want it to look like after baking. That is, unless you don’t like your cheese to be this browned. I’ve heard some don’t. Personally, I loved it this way.

I often serve these enchiladas with rice, salad, chips and salsa. Or sometimes refried beans. You could serve with a dollop of sour cream on top (calories, be damned!) and maybe a few black olives. For company I would likely do that to dress it up a bit.

This particular night we were eating early and we’d all had late lunches so I skipped the rice.

Do you like enchiladas? If you try this recipe I’d love to hear what you think. Leave me a comment!

Note: I use this brand of organic green enchilada sauce:

However, one of these days I plan to make my own and freeze in recipe-size batches. Here is a recipe that looks good:

Homemade Green Chile Enchilada Sauce

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