I had been dying to try this recipe from The Pioneer Woman. She is the same person who is responsible for the amazing blue cheese pasta recipe that I posted a while ago.
The pictures for these enchiladas looked amazing, the recipe sounded great. The only reason I put off making this recipe is because it seemed so unhealthy. But sometimes a girl gets to splurge.
Sour Cream Enchiladas
12 corn tortillas
Canola oil, enough to fry tortillas
20 oz enchilada sauce
2 cups sour cream (plus extra for garnish if you want)
3 cups sharp cheddar cheese, grated
1 cup chopped green onions
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1) Preheat oven to 375 degrees.
2) Mix sour cream, onions, cumin, cayenne pepper, and 1 1/2 cups of the cheddar cheese together in a bowl.
3) Heat oil in a skillet over medium heat. Also heat enchilada sauce in separate pan over low heat.
4) Once the oil is hot enough, fry tortillas one at a time, for about 5-10 seconds on each side. Tortillas should not completely crisp.
5) Remove tortilla from oil, dip in enchilada sauce, and place on a cutting board. Spoon a couple tablespoons of the sour cream mix into the tortilla and roll up. Place seam side down into a 9X13 inch baking pan. Repeat until all tortillas have been fried and filled.
6) Sprinkle the enchiladas with the rest of the cheese and bake for 15-20 minutes. The enchiladas are done with the cheese it melted and bubbly.
7) Garnish with some diced green onion and enjoy!
I’m going to be honest–I did not love this recipe. Even with the frying, the texture of the tortillas was strange. Weird textures bother me…I’m kind of picky that way.
Overall these enchiladas were alright, but not amazing. Maybe I was expecting too much after the pasta recipe? Who knows. Either way, I might make this one again, but it won’t be added into our normal rotation anytime soon.