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
Ingredients:
- 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
Directions:
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.
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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