Imagine my surprise when I moved to LA and went to Mexican restaurant and it was authentic. In Oklahoma, a primary food group is Tex Mex. Texas Mexican. Full of queso and chili sauces. It is not, as I understand it, what they actually eat in Mexico.
For a couple of years now, I’ve fed my homesick heart with The Pioneer Woman’s Sour Cream Enchiladas, usually adding chicken. They are delicious! But I am lazy in the kitchen, and all that frying made a huge mess. My mom and I figured out a modified version that is easy enough for any weeknight:
2 cups sour cream
2 cups shredded chicken
1 1/2 cups of shredded cheddar cheese
1/2 cup chopped green onion
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Mix thoroughly. This will be your filling, this will be your yum.
Take 6-8 corn tortillas and spread soft butter on each side. Stack them together on top of a paper towel and microwave for about a minute, long enough to make them nice and soft, but not falling apart.
Fill the bottom of your pan with a little less than half of the can of enchilada sauce. Now take each tortilla and drop several spoonfuls of the filling mixture into each, wrap, and place in the pan on top of the sauce. I don’t like my tortillas to be too overstuffed, so be mindful of that.
Once your pan is full, pour the rest of the enchilada sauce over the middle of the top of the stuffed tortillas. I like to leave the ends exposed so they get a little crispy in the over. Sprinkle another cup or so of shredded cheese over the whole thing.
Bake in the oven at 375 degrees for 15-20 minutes. I like mine a little on the well-done side, but it’s pure preference.
They’re rich and yummy! Such comfort food as the days get cooler. Enjoy!