homemade enchilada sauce. I can't emphasize enough how glorious this made from scratch stuff is. I guess if you were really in a pinch you could use the canned stuff. But instead I suggest making two batches of this recipe (click to get recipe) and then freezing it. You'll have enough for four enchilada recipes. Here's the skinny on how to pull this all together...
12 corn tortillas
2 1/2 cups red enchilada sauce
1 cups sour cream
3 cups grated Mexican cheese blend or cheddar cheese
Filling (pick a combination of what you like)
2 1/2 cups cooked shredded chicken, ground beef, shredded beef, or shredded pork
1 can diced green chilies
add another cup of sour cream
1 small can diced jalapenos
1/2 cup sliced green onions
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Preheat oven to 375 degrees.
Mix together sour cream, 1 1/2 cups of the cheese, chicken, green chilies, 1/4 cup of the green onions, cumin, and garlic powder.
Fill a small skillet with about half inch of canola oil. Heat over medium heat. In separate skillet heat enchilada sauce over medium low heat, just until warmed through. Remove from heat.
Using tongs, flash fry tortillas one at a time. Fry tortilla on each side for 3-5 seconds. Do not allow to crisp. Remove tortilla from oil and let drain on paper towel. Repeat with remaining tortillas.
Spray 9 by 13 inch baking dish with non-stick spray. Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.
You may also like...
|Sour Cream ,Chicken and Cheese Enchiladas|