Sour Cream Enchiladas

This was such an easy throw-together meal last night. Reminded me of the meatless days of yore.

They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's. I added a little cayenne for some spice (I'm always doing that) and I loved the way they turned out. Add a little shredded chicken if you're into that sort of thing, and sprinkle on a little cilantro for freshness if you have some on hand.

I ain't got no cilantro. It's winter and my garden's dayd.

Here's how you make 'em:

 

Start by lopping off the tops of a bunch of green onions.

 

 

 

You'll need about a cup when it's all said and done. Flavor to the max!

Like, totally.

 

 

 

Add the green onions to two cups of sour cream, then measure a half teaspoon of ground cumin…

 

 

 

And a fourth a teaspoon of cayenne.

 

 

 

This adds a nice spice, so if you can't HANDLE the heat, knock it down to an eighth of a teaspoon.

 

 

 

Add a good amount of grated sharp cheddar.

Confession: I used the pre-grated stuff. I had a big bag of it in the fridge and I didn't feel like looking for my grater.

And I didn't feel like exerting myself. Grating can be hard work.

 

 

 

Set the sour cream/cheese mixture aside, then one by one, fry the tortillas in a little canola oil.

 

 

 

No more than five to seven seconds per side…not enough to crisp 'em.

 

 

 

With tongs, pull the tortilla out of the oil and immediately dunk it in enchilada sauce (you'll have this simmering on the stove.)

 

 

 

Pull the tortilla out of the sauce, then lay it flat on a cutting board or plate. Plop some of the sour cream mixture right in the middle.

 

 

 

Roll it up…

 

 

 

Then lay it face down in a rectangular baking dish. Repeat until they're all filled.

 

 

 

Yum. Yum yum.

 

 

 

Sprinkle on the cheese, then throw it in the oven for 15 to 20 minutes.

 

 

 

Hot and bubbly!

 

 

 

Serve up two enchiladas at a time, then add a dollop of sour cream and a few slices of green onion.

 

 

 

Divine!

 

 

 

Dig right in–you've earned it!

The filling is nice: the sour cream and cheese melt together to create a nice texture. Not too cheesy, not too creamy. Nice and mild. And the green onion flavor is fabulous.

Enjoy, guys…and have a wonderful weekend.

Love,

P-Dub

 


Recipe: Sour Cream Enchiladas

Prep Time: 15 Minutes
 | 
Cook Time: 20 Minutes
 | 
Difficulty: Easy
 | 
Servings: 6

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Ingredients
12 whole Corn Tortillas Canola Oil, For Frying1 can (20 Ounce) Enchilada Sauce2 cups Sour Cream3 cups Sharp Cheddar Cheese, Grated1 cup Sliced/chopped Green Onions½ teaspoons Ground Cumin¼ teaspoons Cayenne Pepper 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, 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.