Sour Cream Enchiladas

“I went hunting for a recipe when my daughter, Laurie, was coming to dinner and bringing a vegetarian friend. I found this in one of my magazines.” – Jean Hansen

“This was my Mom’s standard dish if a vegetarian was coming to dinner, but it is equally good if you are a meat eater.” – Calla Ferre

“Not bad for being vegetarian. I modified this a bit when I tried it. I sautéed a small, chopped onion in some olive oil and added that to the tomato mixture in place of the green onions. I also thinned out the sour cream with some milk so it was easier to spread over the dish. I found that I could make and extra 8 enchiladas (minus the topping), so I cooked up the 8 as directed and then froze the other 8.” – April Ferre

Sour Cream Enchiladas

Course: Main Courses – Vegetarian
Cuisine: Mexican


  • 1 16-Ounce Can Stewed Tomatoes
  • 2 to 3 Tablespoons Salsa Jalapena
  • 1/2 Teaspoon Oregano Crumbled
  • 1/2 Teaspoon Thyme Crumbled
  • 1/4 Teaspoon Celery Seed Crushed
  • 1/2 Cup Green Onions Chopped
  • 8 Corn Tortillas
  • 3 Tablespoons Salad Oil
  • 3/4 Pound Monterey Jack Cheese Grated
  • 1 12-Ounce Can Corn
  • 1/2 Pound Sour Cream


  • Mix tomatoes, salsa, thyme, oregano, celery seed, and 1/4 cup green onions.
  • Fry tortillas in oiled skillet until softened, turning once. Spoon 1/4 cup cheese onto center of each tortilla. Top with two tablespoons tomato mixture and 2 rounded tablespoons corn. Roll tortillas around filling and place in a large, shallow baking pan.
  • Mix sour cream and remaining green onion. Spoon over tortillas Top with remaining tomato mixture. Sprinkle with remaining cheese.
  • Bake at 350 degrees for 20 minutes or until heated through.

1987 Recipe – Jean Hansen