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Sour Cream Enchiladas Almondine
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Nutrition Facts
Serving Size 265 g
(Approx. 6 Servings)
Amount Per Serving
Calories 570 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 610 mg 25%
Total Carbohydrate 36 g 12%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 22 g
Vitamin A 25% • Iron 8%
Vitamin C 10% • Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sour Cream Enchiladas Almondine
Rate and Review | Read Reviews (2)
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) Azar Natural Sliced Almonds, toasted
2 Tbsp Hill Country Fare Canola Oil
7 Oz H-E-B Diced Red Onions
10 Oz H-E-B Diced Tomatoes & Green Chiles
1 1/2 cup(s) H-E-B Sour Cream, regular
12 Oz H-E-B Fancy Shredded Monterey Jack
12 H-E-B White Corn Tortillas
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Instructions

1
Heat oven to 375°F.
2
Spray a large 9 x 13-inch baking dish with nonstick cooking spray and set aside.
3
Place almonds on baking sheet and bake in oven for 5-8 minutes or until golden brown.
4
Heat a large skillet over high heat for 2 minutes and add oil and onions; stir fry for 3-4 minutes or until golden brown.
5
Stir in diced tomatoes, 3/4 cup toasted almonds, sour cream and 1 cup of shredded cheese and set mixture aside.
6
Heat tortillas until soft, then spread 1/3 cup enchilada mixture, shredded cheese and toasted almonds over center of the enchiladas.
7
Loosely cover baking dish with foil.
8
Bake enchiladas on center oven rack for 20 minutes or until cheese is bubbly on the edges and tortillas are golden. Serve immediately.

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