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READY IN 30 mins

Cheater's Enchiladas

Read Reviews (117)

"Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time." — KOOLMOM84

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (16 ounce) container sour cream
12 ounces shredded Monterey Jack cheese
1 (20 ounce) can green enchilada sauce

18 (6 inch) corn tortillas
1 (2 ounce) can chopped black olives

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine the sour cream and 3/4 of the cheese.
Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas.
Bake for 20 minutes. Cut into squares and serve.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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This was fabulous! I changed it up a little bit by substituting the olives for canned, diced green chiles and sauteed onion. Also used red enchilada sauce. Easy to make and extremely tasty! I will definitely make this recipe again!!

—VD711

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Most Helpful Critical Review

Oct 07, 2003

One of the few highly-rated recipes from this site that have been a complete disappointment. Very bland and heavy. Didn't care for it at all. Made the mistake of making it for guests the first time I made it. Ended up throwing out most of the pan. Definetely will not make again!

—FRIDAYYET

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159 Ratings

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Jan 25, 2003

I love this recipe. Instead of using the real cheese and Sour cream you can sub it with the soy or non-dairy stuff and it still comes out yummy. My parents loved it. You can play around with it and make it your own. I'm a college student and it helps to have one basic recipe that you can change as needed. It's also good the next day if there's any left over.

—GODSVEGGIEMUSICANGL

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Oct 09, 2004

This recipe was very good. I added 1 lb. cooked ground beef seasoned w/taco seasoning in the middle layers. Also used a Mexican Blend cheese and red enchilada sauce, and some refried beans(canned kind)in the layers. The top layer of enchilada sauce I covered with more of the mexican cheese. It turned out great! Even my picky 5 year old ate it! We did like it a lot better with extra sour cream on it while we were eating it though.

—JINKIESSCOOBY

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Feb 24, 2003

Delicious! Our store didn't have green enchilada sauce, but we sufficed with red. In the middle layer I added chunky salsa with diced chipotle peppers. I also added some garbanzo beans that I had sauteed with onions, garlic, green peppers, cumin, chili powder, and cayenne. This was so good!!! We like things a little more spicy and the addition of the chipotle and cayenne was fab!

—Marian

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Oct 31, 2002

I'm just a girl of 13, but I L-O-V-E cooking. When my history teacher assigned my class a Mexican cooking project, I didn't know what to do!!! I looked all over the 'net, and found some recipes, but they were almost a mile long. This recipe is short and easy to understand. More cooking websites should have simple recipes like this one.

—LIMEGIRL

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Dec 15, 2002

As much as I hate to say it, my family liked this dish more than the enchiladas I slave hours over. They ate the whole pan in one sitting, and were disappointed I didn't make more. I have one picky eater who hates sour cream, so I omitted it on half of the casserole. A fabulous and QUICK meal!!!

—MSYESTERDAY

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Jul 23, 2008

Surprisingly tasty and full of authentic Mexican food taste. The cheese and sour cream mixture blends wells as it cooks to make a creamy filling. The recipe does leave out the final steps. You must sprinkle the remaining cheese and olives over the top layer of enchilada sauce. This is a good pot-luck dish, as it makes a large cassarole dish full and a very pretty presentation.

—Dawn Duckett

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Nutrition

Calories
472 kcal
24%

Carbohydrates
33.2 g
11%

Cholesterol
76 mg
25%

Fat
31.5 g
49%

Fiber
5.1 g
20%

Protein
16.7 g
33%

Sodium
354 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheater's Enchiladas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 472
Calories from Fat: 284

% Daily Value *
Total Fat 31.5g 49 %
Saturated Fat 18.3g 92 %
Cholesterol 76mg 25 %
Sodium 354mg 14 %
Potassium 388mg 11 %
Total Carbohydrates 33.2g 11 %
Dietary Fiber 5.1g 20 %
Protein 16.7g 33 %
** Sugars 0.8g
Vitamin A 19 %
Vitamin C 13 %
Calcium 57 %
Iron 16 %
** Thiamin 9 %
Niacin 36 %
Vitamin B6 14 %
Magnesium 26 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.