Sour Cream Enchiladas - Easy
Origins of This Recipe
My husband, Jerry, lived in Louisiana before we met. He was born in Munroe, Louisiana, but the Parker family migrated to Hart, Texas, when they were still small children. Jerry was raised on a thousand-acre farm in Texas, where his mother, Evon, learned to cook many Tex-Mex recipes.
This recipe for Sour Cream Enchiladas - Easy is from my late mother-in-law, Evon Dean Parker. After Jerry's father died, Evon moved back to the panhandle in Louisiana, to a little town called Farmerville. It seems, we learn some of the best recipes from southerners; or maybe we appreciate their recipes more because they are so different from what we are used to, here in Southern California.
This recipe is a great way to use up stale tortilla chips. Plus, it is easy to make and it tastes delicious!
"Sour Cream Enchiladas - Easy" (Click to Tweet) is a Parker Family favorite that you will have to try for your next family get-together, church function, pot-luck, or party.
Serve with refried beans and Spanish rice for a complete Tex-Mex brunch or dinner.
Pyrex Glass Oblong Bakeware
- 2 pounds hamburger meat
- 1 onion, chopped
- 1 pound Velveeta Processed Cheese
- 8 ounces Sour Cream
- 2 cans Rotel Tomatoes
- 1 bag Tortilla Chips, Crumbled
- Preheat oven to 350 degrees Fahrenheit.
- Cook the 2 lbs of hamburger meat with the chopped onions. Set aside.
- Melt in a saucepan: 1 lb. Velveeta cheese, 8 oz. sour cream, and the 2 cans of Rotel tomatoes.
- Layer these in a large baking pan: 1) Tortilla chips; 2) Spread the meat evenly over the chips ; and 3) Pour the cheese-Rotel tomato sauce over all.
- Repeat step 4, if necessary.
- Bake (at 350 degrees F.) for 20 - 30 minutes until the cheese looks bubbly.
- Serves: 9
Nutritional Content for Sour Cream Enchiladas - Easy
|Serving size: 1/9|
|Calories from Fat||369|
|% Daily Value *|
|Fat 41 g||63%|
|Carbohydrates 217 g||72%|
|Sugar 6 g|
|Fiber 6 g||24%|
|Protein 38 g||76%|
|Cholesterol 141 mg||47%|
|Sodium 986 mg||41%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2014 Miriam Parker