Monday, July 25, 2011

Sour Cream Enchiladas

Sour Cream Enchiladas- Ready to Serve

This dinner is a tried-and-true recipe I've relied on for years when preparing meals for friends.  It's simple, quick and a crowd pleaser.  It can easily be doubled (or tripled) and is easy on the budget.  Although it is great in many ways, it's not a low-calorie or a low fat meal.  It is a treat to be enjoyed a few times a year unless you live in the south where sour cream, butter and cheese are daily staples.  I have to say, not only are the enchiladas great, be sure to have tortilla chips on hand for all the cheesy-sour cream sauce covering the dish.  So scrumptious!

Sour Cream Enchiladas
from Simply Simpatico


1 pound lean ground beef
1/2 cup chopped onion
1/2 teaspoon salt
8 corn tortillas
1/2 cup cooking oil
1/2 cup canned or bottled taco sauce
1 cup (or more) shredded Monterrey Jack cheese (I often use Mexican cheese blend)

Sour Cream Sauce

1/4 cup butter
6 tablespoons all-purpose flour
2 teaspoons instant chicken bouillon granules
2 cups water
1 cup sour cream
1/4 cup chopped green chilies

Cook meat and onions until meat is brown;  drain off any excess fat.  Add salt.

Dip tortillas in hot oil/  fry quickly until limp.  Drain on paper towels.  Spoon equal portions of the meat mixture onto tortillas.  Top each with 1 tablespoon taco sauce and cheese.  Roll up;  place seam side down in a lightly greased 10" X 6" baking dish. 

Dip tortillas in oil until limp...couple seconds

Tortillas on paper towels.  Begin filling each tortilla with cooked ground beef.

Top ground beef with taco sauce followed by cheese (I used Mexican cheese mixture).

Tortillas filled and in pan.

In a medium saucepan melt butter; add flour and bouillon granules, stirring until smooth.  Gradually add water.  Cook, stirring often, until thick.  Remove from heat and stir in sour cream and chilies.  Pour mixture over rolled tortillas.  Top with remaining cheese.  Bake at 400 degrees, 15 minutes.

Melt Butter

Add flour and bouillon

It will look like this.

GRADUALLY begin adding water.  Do not add all at once or it will be lumpy and chunky.

Continue gradually adding water.

When all water is added mixture should look like this.  Continue stirring until thickened.

Remove from heat and add sour cream and green chilies.

Sour cream sauce

Top tortillas with sauce

Top with cheese.  You can definitely add as much as you like.

Fresh out of the oven.

Creamy, cheesy goodness!

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