Saturday, February 12, 2011

Sour Cream Enchiladas

Ok- I took real real shitty pictures of my dinner you guys. If you want to look at some pretty pictures then head on over to Pioneer Woman's Page and check her's out. But this recipe is a keeper y'all. It is SO good.

Sour Cream Enchiladas
From: The Pioneer Woman
  • 12 whole Corn Tortillas
  • Canola Oil, For Frying
  • 1 can (20 Ounce) Enchilada Sauce (I used HT brand "Red Sauce")
  • 2 cups Sour Cream
  • 3 cups Sharp Cheddar Cheese, Grated (I used 5 cups)
  • 1 cup Sliced/chopped Green Onions
  • ½ teaspoons Ground Cumin
  • ¼ teaspoons Cayenne Pepper ( I used a pinch more and it was great)
  • I added a few pieces of cut up cooked chicken to each enchilada

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese (and most of the remaining enchilada sauce), then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Side Dish Suggestion: Rice A Roni Spanish Rice with Diced Tomatoes...just follow the recipe on the box!

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