Nana Recipe Wednesday–Delores’ Enchiladas

by Sarah on November 13, 2013

Autumn.  Yep here it is.  It’s time to decorate your house with cornucopias and gourds and eat warm and fattening food.  Oh, you didn’t realize?

Listen, Nana knows best in these matters.  Our Thanksgiving table was riddled with those pointy little baskets, filled with all manner of pumpkins, warty gourds and fruit.  There may have even been some leaves scattered about.

What I’ve brought to you today is Delores’ enchiladas.  Who is Delores?  My mother’s first name was Delores, but she went by her middle name, June.  So I’m assuming this is not my mother’s enchilada recipe.

Anyway, these are filled with a mind-boggling amount of dairy, so if you are lactose intolerant, you might want to eat an entire box of lactaid or find another enchilada recipe.  I’ll admit to being a little skeptical, as the filling is cheese, a pint of sour cream, onions and a green chile.  That’s it. Sour cream as filling?  Ok, why not.  After last week’s miserable failure trying to create one of Nana’s jello recipes, I had nothing to lose.

Also, if you are adverse to using canned Las Palmas enchilada sauce, I do have a homemade version of red enchilada sauce right here on this blog.

You know?  They were pretty darn good.  Enchiladas are always kind of a pain to make, but this recipe made two pans, so one went into the freezer for some weeknight when I’m too pooped to cook.

Nana Recipe Wednesday–Delores’ Enchiladas


  • 1 dozen (or more) corn tortillas (This recipe yielded 20ish enchiladas for me)
  • 1 lb "Longhorn" cheddar cheese, grated (I used a 1 lb bag of shredded "Mexican" cheese)
  • 1 pint sour cream
  • 1 onion, chopped
  • 1 large can Las Palmas enchilada sauce (or make your own)
  • 3 small cans whole mild chiles
  • Oil, for frying


  • Preheat oven to 350.
  • Fry tortillas in a small saute pan in about 1/4 vegetable oil until soft. Set aside on a paper towel-lined plate.
  • Heat enchilada sauce in a sauce pan. Bring to a boil, then reduce heat to simmer.
  • Reserve 1/2 cup of cheese. In a mixing bowl, combine remaining cheese, sour cream and the onion.
  • Cut the chiles in half lengthwise.
  • Dip soft tortillas into the sauce and transfer to baking dish. Lay one chile in the center of the tortilla and add a heaping tablespoon-full of cheese mixture on top. Roll to close. A 9 x 13 Pyrex pan held a dozen enchiladas for me. I was able to fill up a smaller glass baking dish with another 8 enchiladas. Don't skimp on the filling, you will have plenty.
  • Pour remaining sauce over the enchiladas and top with reserved cheese.
  • Bake for approximately 15 minutes, or until bubbly.
  • Serve with cilantro and your favorite salsa.


These can be made in advance. After rolling enchiladas, let come to room temperature, wrap tightly and refrigerate or freeze. To cook later, defrost or let come back to room temperature and bake until hot and bubbly, approximately 20-30 minutes.

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