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

By: Everyday Southwest » Enchilada Heaven right here in Scottsdale

Everyday Southwest » Enchilada Heaven right here in Scottsdale — Tue, 02 Mar 2010 02:00:38 +0000

[...] Mom’s Sour Dream Enchiladas- Everyday Southwest (already has cream) [...]

By: Donna

Donna — Thu, 31 Dec 2009 06:03:23 +0000

So great to hear from another Southern-Arizona born girl! Let us know if you try any of our recipes – we’d love to get your feedback!

By: Heather

Heather — Wed, 30 Dec 2009 21:56:00 +0000

I was born in Ajo and grew up there and I always thought that sour cream enchiladas were suppose to be a white creamy sauce…until we moved out to Oklahoma, lol…Anyways, my Mom always made them the exact same way except she put shredded chicken wrapped in with the cheese and onion, everything else even down to the sauce recipe is the same…I make these for my family at least twice a month..no kidding…between those and red or green chile burros…I don’t know which my husband and kids love best. My parents and siblings all gathered for Christmas and we had mom’s tamales and several different enchiladas. It was wonderful! I’ll have to try the ROASTED TOMATILLO AND CHICKEN ENCHILADA CASSEROLE! Thanks for sharing!

By: Donna

Donna — Mon, 21 Dec 2009 15:25:39 +0000

Oh, thank you so much. I love them, too!

I have probably eaten a thousand of these enchiladas in my lifetime!

By: barb

barb — Mon, 21 Dec 2009 13:09:59 +0000

Donna – this has always been one of my favorite receipes of yours, thanks

By: jph3

jph3 — Mon, 09 Nov 2009 05:16:45 +0000

Yum. This brings back memories of many a Christmas Eve dinner.

My request: Mom’s Tamales, the ones with the single black olive in the middle, of course.

Love the blog.

By: Merlyn Sherwood

Merlyn Sherwood — Sat, 07 Nov 2009 23:00:37 +0000

So deliciously and so yummy food. Very attractive and colorful pictures its really amazing! Am glad to see it and could give me some good ideas to enhanced my knowledge about cooking. Thank you for sharing with us your good knowledge how to cook the best for the family.

I would like to invite you to see my website at http://www.marykay.com/msherwood68.

Thank you!

By: Merlyn Sherwood

Merlyn Sherwood — Sat, 07 Nov 2009 22:50:46 +0000

I would like to invite you to see my website at http//www.marykay.com/msherwood68.

Thank you!

By: sandy

sandy — Fri, 06 Nov 2009 17:28:28 +0000

Everybody-

I’m so happy about our first post! I know Donna is a pro but, this is my first real blog! I’m so exited that you have checked us out and are actually leaving us comments!

Love ya!
Sandy

By: sandy

sandy — Fri, 06 Nov 2009 17:24:15 +0000

Anne,

On the whiteness issue-

Keeping the roux as blonde as possible is the key.

I don’t use the same pan. I save a few minutes of prep time by softening the tortillas at the same time the sauce is thickening. Also, I don’t want any left over oil in the pan. I am a calorie miser!

If you want to save on the dishes, remember that softening the tortillas only takes a few seconds on each side. You don’t want to crisp them. There shouldn’t be much fond and the pan will be very easy to wipe out with a paper towel.