Sour Cream Enchiladas
Jason finally finished his finals so we packed our bags and headed back home to LA. The drive from SF was quite long but we were happy to be home. After all, there’s no place like home. Actually, there’s no place like your own kitchen with your own stuff!
I was exhausted to cook dinner but neither Jason nor I wanted to leave the house once we got settled in. Thankfully, Pioneer Woman came to the rescue with these simple sour cream enchiladas. It took 20 minutes to make and required such minimal effort. Plus, they tasted amazing as the enchiladas were filled with cheesy, sour cream goodness. It’s amazing how such little ingredients produces such amazing flavors. Sometimes, simple is best!
Sour Cream Enchiladas (adapted from Pioneer Woman):
Yields 4 servings
- 2 cups sour cream
- 3 cups grated sharp cheddar cheese
- 1 cup sliced green onions, plus more for serving
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 12 corn tortillas
- Canola oil, for frying
- 1 cup enchilada sauce
Preheat the oven to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a medium bowl, combine the sour cream, 1 1/2 cups cheddar, green onions, cumin and cayenne pepper.
Heat canola oil in a medium skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry the tortillas one at a time, not allowing it to crisp, about 5-10 seconds per side.
Remove from oil, then coat each tortilla in the enchilada sauce.
Lay the tortilla on a plate; spoon a heaping 2-3 tablespoons of the sour cream mixture in the center.
Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sour cream mixture. (The leftover sour cream mixture is perfect as a tortilla chip dip!)
Top with remaining 1 1/2 cups cheddar.
Place into oven and bake until bubbly, about 15-20 minutes.
Serve immediately with a dollop of source on each serving, sprinkled with green onions.
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