Cheater's Enchiladas Recipe - Allrecipes.com
Cheater's Enchiladas Recipe
  • READY IN 30 mins

Cheater's Enchiladas

Recipe by  

"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 to make these enchiladas."

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Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the sour cream and 3/4 of the cheese.
  3. 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.
  4. Bake for 20 minutes. Cut into squares and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2003

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!!

 
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!

 
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.

 
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.

 
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!

 
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.

 
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!!!

 
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.

 

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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.

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