Our First Post: Mom’s Sour Cream Enchilada Recipe – The Classic and with a New Flavorful Twist

by Donna on November 4, 2009

Written by Donna and Sandy

Hello world! We are two foodie sisters who grew up 40 miles north of Mexico in Tucson, Arizona. We feasted on tacos, enchiladas, burros and all foods southwest. Beans, corn and chiles are in our blood, and we love to take everyday dishes and give them a modern southwest flair. We invite you to join us in our culinary adventures as we bring sassyness and spice to everyday foods!

For our first post, we share a recipe that not only represents where this blog is going, but where it came from as well.  Before there was Bobby Flay, Rick Bayless or even Julia Child, for us, there was Mom. Our childhood memories are built around Mom’s cooking.  Nothing said “love” as completely as the tastes and aromas that greeted us as we walked though the door after a long day. Mom’s Sour Cream Enchiladas are one of the many of our childhood favorites and always bring back the flavors of home.

MOM’S SOUR CREAM ENCHILADA RECIPE

Prep: time 15 min.  Serves 8 to 12

2 dozen corn tortillas

Vegetable oil

1/2  white onion, finely diced

16 ounces Monterrey jack cheese, grated

4 ounces unsalted butter

1/4 cup flour

1 can (16 ounces) chicken stock

8 ounces sour cream

1 can ( 4 ounces) diced green chiles

Salt to taste

1-2 tablespoons of cream, if necessary

Heat the oil in a skillet over medium heat.  Soften the tortillas by dipping them in the oil for only a few seconds on each side.   For faster results, dip two at a time.  This will also prevent the tortillas from getting crisp as quickly.

Preheat oven to 350 degrees.

Melt butter in a sauce pan over medium high heat.  When it begins to “foam”, add the flour. Stir and cook until the flour is absorbed, but not browned.  Add green chilies and chicken stock and bring to a boil.  Reduce heat and simmer until the sauce begins to thicken.  Remove from heat and stir in sour cream.  Thin with a little cream if necessary to reach a gravy consistency.  Add salt to taste.

Spread about 1 cup of sauce in bottom of a 9 by 13 inch pan. Place about 1/3 cup of cheese and a little onion in the center of each tortilla and roll up enchilada style. Place rolled enchiladas in the pan on top of sauce, completely filling pan. Pour remaining sauce over enchiladas.

Bake at 350° for about 35 to 45 minutes, until bubbly. 

Usually, sour cream enchiladas are just regular, red chile enchiladas with a spoonful of sour cream on top.  Mom’s are white, creamy and rich and make a hearty entree or a great side dish.

ROASTED TOMATILLO AND CHICKEN ENCHILADA CASSEROLE

Donna’s New Twist: Roasted Tomatillo Chicken Enchilada Casserole Recipe

Mom’s Sour Cream Enchiladas has been one of our favorite family recipes – we all LOVE it and I would guess that for the last 30 years I have made it at least 500 times. No – seriously, we love it that much. I wanted to do a variation with tomatillos and chicken – these pair well with the cheese and sour cream. So, here is Mom’s Enchiladas with a few twists!

ROASTED TOMATILLO CHICKEN ENCHILADA CASSEROLE

Prep time: 30 minutes Serves 6 to 8

12 tomatillos, skins discarded, halved

2 Anaheim peppers, halved

A little canola cooking oil spray

2 teaspoons salt

8 tablespoons butter

1 cup thinly sliced green onions

1/4 cup flour

16-oz chicken broth

8-oz light sour cream

18 corn tortillas

1 rotisserie chicken (about 3 pounds)

16-oz Monterey Jack cheese, grated

4-oz queso fresco, crumbled

Remove seeds and pulp from chiles. Place tomatillos and chiles cut side down on baking sheet. Spray with cooking oil. Broil 6 inches from heat for 6 to 8 minutes, until lightly browned. Turn oven to bake at 350 degrees.

Pulse tomatillos and chiles with 1 teaspoon of salt in food processor until roughly chopped.

Sauté onions in 4 tablespoons butter in skillet over medium heat until softened, about 2 minutes. Stir in flour and cook about another minute until flour is absorbed. Whisk in chicken broth, simmer until thickened. Whisk sour cream into broth mixture. Taste and add up to 1 teaspoon of remaining salt.

Sauté each tortilla in a little butter over medium high heat until cooked but not crisp, about 20 seconds on each side.

Remove meat from chicken and finely shred into small pieces with two forks. Spread about 1/2 cup of sauce in a 9 by 13 baking pan. Assemble the following layers (just like you would lasagna): spread 6 tortillas, overlapping to fit pan in a single layer; one third vegetable mixture; one third chicken meat; one third sauce; one third cheeses. Repeat for a total of three layers, ending with cheese on top.

Bake uncovered for 45 to 50 minutes, until lightly browned and bubbly.

– Posted by Donna and Sandy

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