Ingredients
1 3/4 cups enchilada sauce
1 (7-1/2 ounce) bag corn tortilla chips
2 cups sour cream
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Nixtamalized corn flour — base for tortillas, tamales, sopes
French cultured cream — sauces, soups, finishing, baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Nixtamalized corn flour — base for tortillas, tamales, sopes
French cultured cream — sauces, soups, finishing, baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. arrange a layer of tortilla chips on top. follow with another layer of sauce, then a layer of sour cream. sprinkle cheese over the top. repeat layers to use up all ingredients, finishing with cheese on top. cook in the microwave on high for 2 minutes, or until cheese has melted throughout. serve immediately.