“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
- 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