When I saw
Pioneer Woman post these enchiladas I fell off my chair drooling! Just kidding. I really didn't fall off my chair. But I drooled... and printed off the recipe that second! I could just imagine the taste of them! I am such a sucker for Mexican food, especially enchiladas! Mmmmm I love em! I also loved how simple and easy the recipe sounded. You all know me by now, and I am all about EASY recipes. I was so excited to come home and make these for dinner tonight. I just knew they would be fantastic... and boy were they ever!!
If your a meat lover you could add some shredded chicken or ground beef. You could definitley play around with these enchiladas. As for me, I will always make them this way. I think they are so perfect and incredible just like this!
SOUR CREAM ENCHILADAS
12 whole Corn Tortillas
Canola Oil, for frying (about 2 cups)
1 can (28 oz) Red Enchilada sauce
2 cups Sour Cream
3 cups Cheddar Cheese, shredded
1 cup sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper (optional)
Directions: Preheat oven to 375 degrees. Heat Canola Oil in a small skillet on low to med-low heat.
In a medium saucepan heat enchilada sauce on medium-low heat.
Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
Using tongs, fry tortillas one at a time, for about 5-10 seconds. (dont allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
Lay tortilla onto a plate, spoon 2 or 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9x13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
Cover tortillas with remaining cheese and then bake for 15-20 minutes or hot and bubbly! Serve and sprinkle with a dallop of sour cream and sprinkles of sliced green onion on each serving!
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