I was surprised at how many recipe requests I received for the enchiladas that I posted yesterday! As usual, it was something that my mom whipped up and was a big hit in our house. One of you mentioned that you think she should start a recipe blog, but I can’t even convince her to get a Facebook so I don’t think that’s going to happen anytime soon . She does have some great recipes though!
Usually she finds an original recipe in a magazine or in the newspaper and makes so many little tweaks to it over the years that she may as well just call it her own now. When she finally gets it the way she wants it, she types up the final recipe and prints it on a little card to put in her recipe book.
She keeps the book displayed in the kitchen and plans on passing it down to either me or my sister – you can bet I’ll be fighting for it!
This enchilada recipe was originally called “Sour Cream Enchiladas,” since the bulk of the filling used to be sour cream. However, a while back a talked to her about substituting plain Greek yogurt for the majority of the sour cream and she was quite pleased with the results. After a few different attempts, I think the recipe is finally perfected!
Cheesy Greek Yogurt Enchiladas
- 16 ounces (2 cups) plain non-fat Greek yogurt
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- 1-3.8 ounce can sliced black olives
- 1 tsp. ground cumin
- 12 corn tortillas
- 2-10 ounce cans mild enchilada sauce
- 1 cup shredded cheddar cheese*
*depending on your personal preference, you may increase or decrease the amount of cheese
Preheat oven to 375 degrees. Blend sour cream, green onions, 1 cup cheddar cheese, olives, and cumin in a medium sized bowl. Set aside.
Warm enchilada sauce in small pan over medium heat and soften tortillas in heated sauce, one at a time. Remove from sauce, fill with sour cream mixture, roll up, and arrange seam side down in a greased 9”x13” baking pan. Pour remaining sauce over top and sprinkle with remaining up of cheddar cheese. Bake uncovered for twenty minutes. Serves 4-6.
These enchiladas may also be prepared ahead of time and refrigerated until you are ready to bake.
Let me know if you give them a try!