Monday, November 17, 2008

Sour Cream Enchiladas

Creamy, with a hint of smoky heat and lots of cheese and VERY easy to make.  The typical recipe for these calls for chicken but they were really good with ground sirloin cooked up with a bunch of caramalized onion. It made 8 enchiladas, enough for dinner and to freeze for Partner to have some "bachelor dinners" on the nights I'm away.
1 pound ground beef or venison
1/2 large onion

1 and 1/4 cup sour cream (I used "light")
1 and 1/4 cup green salsa (I used Trader Joe's).
1 jalapeno pepper seeded and finely chopped
generous pinch of ancho chili powder (about 1/8th tsp).

1 and 1/2 cups Mexican blend cheese (jack and cheddar).
8 small flour tortillas.
crushed red pepper (to taste)

Cook onion until soft, adding in ground beef and cooking through, Drain.

In a  bowl mix sour cream, salsa, and finely chopped jalapeno with the ancho chili powder.  Set aside. one cup of it. Spread a couple tablespoons of the remaining sour cream mixture into the bottom of your cooking pan(s).

To remaining sour cream mixture in the bowl - add 1/2 cup of the cheese and stir  it all into the meat mixture.

Place about 1/3 cup of the meat mixture in each tortilla and roll up. Top all of the enchiladas with the set aside cup of sauce and sprinkle with the rest of the cheese.  Sprinkle with a small bit of crushed red pepper (optional) top with foil and bake at 350 F. for 25 - 30 minutes, until heated through the the cheese is melted.

You can leave out the peppers if cooking for children or wimps but the green salsa/sour cream is a very good flavor combination

No comments:

Post a Comment

I started this blog for family far away and to share my life and writing with friends. Comments are welcome but please treat this place as you would visiting any friend. I want everyone to feel at home here. If you post advertising for a business or service and I do NOT know you, it will be reported as SPAM. Don't even bother.