Pioneer Woman's Sour Cream Enchiladas
Trust in recipes (like Sour Cream Enchiladas) from a woman that usually feeds a small army.
First, I admit to my obsession with Ree Drummond (aka The Pioneer Woman). Second, I have her cookbook. Third, I haunt her website for recipes and the extremely slim chance that I might actually A) win one of her prizes or B) see a photo of her husband. Having said all that, if you like traditional Mexican enchiladas*, these are (probably) not the ones you are looking for.
I like fast recipes. This, while fast, can be faster. Here's how:
1. Don't fry the tortillas. Steam them in a damp paper towel in the microwave.
2. Don't heat the enchilada sauce.
3. Use the same dish for dipping your tortillas in the enchilada sauce as you are for baking.
4. If you use the spicy enchilada sauce, you won't need to Cayenne or Cumin.
5. Dip all of the tortillas (one at a time) at the same time, stack them on a cutting board, and THEN fill and roll them.
6. Don't roll the enchiladas like cigars. I fold-roll mine in thirds.
* "Traditional Mexican enchiladas" is a misnomer. Like most other Mexican dishes, enchiladas are regionally influenced. I LOVE Tex-Mex enchiladas. I like Enchiladas Suiza, Sour Cream Enchiladas, and the old school Cheese Enchiladas.
Ingredients
12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
Instructions
First, I admit to my obsession with Ree Drummond (aka The Pioneer Woman). Second, I have her cookbook. Third, I haunt her website for recipes and the extremely slim chance that I might actually A) win one of her prizes or B) see a photo of her husband. Having said all that, if you like traditional Mexican enchiladas*, these are (probably) not the ones you are looking for.
I like fast recipes. This, while fast, can be faster. Here's how:
1. Don't fry the tortillas. Steam them in a damp paper towel in the microwave.
2. Don't heat the enchilada sauce.
3. Use the same dish for dipping your tortillas in the enchilada sauce as you are for baking.
4. If you use the spicy enchilada sauce, you won't need to Cayenne or Cumin.
5. Dip all of the tortillas (one at a time) at the same time, stack them on a cutting board, and THEN fill and roll them.
6. Don't roll the enchiladas like cigars. I fold-roll mine in thirds.
* "Traditional Mexican enchiladas" is a misnomer. Like most other Mexican dishes, enchiladas are regionally influenced. I LOVE Tex-Mex enchiladas. I like Enchiladas Suiza, Sour Cream Enchiladas, and the old school Cheese Enchiladas.
Ingredients
12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
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, 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.
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