There are several ways to make sour cream enchiladas. Asking a friend, looking it up on the Internet, or watching the Food Network will ensure you get a different recipe every time. The name of this recipe comes from the fact that there are many different recipes. My recipe is exceptional because it is delicious and very easy to prepare. In five simple steps you can assemble them and understand why "my" Sour Cream Enchiladas are the best. The first thing you will need to do is gather all the essentials for the task. It should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, shredded cheese, green onions, tomatoes, mushroom soup and sour cream. You will also need a large bowl, a skillet, a pot, a knife, a spatula, four or five spoons and a nine-by-thirteen glass baking dish. Once you have everything you need you can start preparing the dish. Preheat oven to 350 degrees. Take a large bowl and pour the sour cream and can of mushroom soup into it. I use a can of Campbell's mushroom soup. If you wish, you can use another brand's mushroom soup to reduce costs. The end result will be more or less the same. I also prefer to use fat-free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Mix the sour cream and soup together and they will blend into some sort of creamy sauce. If it is too thick, add a few tablespoons of water to dilute it. The sauce should drip slowly from the spoon. You also need to prepare the meat. It totally depends on your preferences regarding how much beef you should use. I tend to use about a pound of lean hamburger. ...... half the paper ...... takes fifteen to twenty minutes. Let it cool for about five minutes, then it should be ready to eat. Use a spatula to remove the enchiladas from the pan. Given the way you rolled the enchiladas, you should have no problem serving them. Once you have mastered the recipe for "my" sour cream enchilada, you can vary the ingredients according to your tastes. For example, my sister added many things like olives, onions, mushrooms, or salsa inside the enchilada. He also added more seasonings to the cream sauce. She is bolder than me. I stick to the basics. You can add whatever you like to develop your own sour cream enchilada recipe. Now I understand why there are so many different recipes for sour cream enchiladas. Everyone likes to make them in a particular way. But the great thing about “my” sour cream enchiladas is that almost everyone loves them.