Wednesday, February 9, 2011

Sour Cream Enchiladas

I love candles with dinner, even if we are in our PJ's!

You should have expected a Mexican dish to be coming soon.  It has been way too long.  Don't worry, we have had Mexican out the past two nights:)  I can't get enough of it.

We tried a new Mexican place called Pico Autentico that just opened in Roswell.  It was previously called Relish.  The owners closed Relish and decided to take on a Mexican flare.  I was nervous about trying it because the two reviews on Yelp were not good.  I was expecting the worst.  Alex and I thought it was great.  Good guacamole, cheese dip, and carne asada tacos.  Yum!

Apparently I have not had enough because my mouth was watering on the way home to make these super easy enchiladas.  I altered the recipe by adding the remaining enchilada sauce before cooking.  After I put it in the oven I realized I had a can of black beans that would have been good to add into the sour cream mixture. I did top these yummy enchiladas with green onions and avocado.  The avocado is a must!

Alex enjoyed coming home late from work to this easy meal.  I hope you enjoy!

Sour Cream Enchiladas
Source:  Adapted from Pioneer Woman's Blog

  • 12 whole corn tortillas
  • canola oil, for frying
  • 1 can (20 oz) enchilada sauce
  • 2 cups sour cream
  • 3 cups sharp cheddar cheese, grated
  • 1 cup sliced green onions
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • Optional: can of black beans (drained and rinsed), avocado, salsa, additional green onions for topping
Preheat oven to 375 degrees.

Mix together sour cream, green onions, 1 1/2 cups grated cheddar, cumin, and cayenne pepper (plus black beans if you like them).

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 5-10 seconds per side (don't allow to crisp).  Remove from the 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 9x13 inch baking pan.  Repeat with remaining tortillas and sour cream mixture.
(if any of the mixture is left over use it as a dip for tortilla chips)
Pour remaining enchilada sauce over enchiladas and cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately.  Place a dollop of sour cream, avocado, salsa, and green onions on top of each serving as you desire.

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