Cooking Club Time! Well once again Rachel is the first to get her recipe in, good thing she is so on top of it so we have a recipe for the first Saturday. She chose her recipe from the Pioneer Woman. If you have never heard of the Pioneer Woman-well you are probably really really new to blogging; you should go read her love story-you will not be able to stop until you finish, it is that good! And it is now published into a book. I think I may just have to go get it. So enjoy this recipe and happy cooking!
12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
½ teaspoons Ground Cumin
¼ teaspoons Cayenne Pepper
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
My Notes: If desired, add shredded chicken to the sour cream mixture. I don't think you need this much enchilada sauce, I had a lot left over. And sorry that these aren't a healthy dinner, but they are GOOD!