Sour Cream Enchiladas

Published on
January 5, 2024 at 3:25:38 PM PST January 5, 2024 at 3:25:38 PM PSTth, January 5, 2024 at 3:25:38 PM PST

Submitted by: Keith Graves, Mission Metal Fabricators Co-General Manager. This is one of the Graves Family favorite recipes.

The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes


  • 1 can chopped green chiles
  • 2 cans cream of mushroom soup
  • ½ cup sour cream
  • ½ onion, chopped
  • 8 oz. cheddar cheese, shredded
  • 15 corn tortillas
  • Butter or margarine


  1. Preheat oven to 350 degrees.
  2. In a saucepan, combine cream of mushroom soup, sour cream, and green chiles. Mix well and heat through.
  3. In a fry pan, melt butter or margarine. Fry tortillas for a few seconds on each side.
  4. Put 2 tablespoons of the green chiles mixture, some cheese, and some onion in each tortilla. Fold and place face down in a 13″ x 9″ baking pan.
  5. Pour remaining cheese, onion and green chiles mixture over the folded tortillas.
  6. Baked covered for 30 minutes or until the enchiladas bubble.

Download the recipe in a PDF!