Thursday, January 27, 2011

Pioneering Enchiladas

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I recently discovered a blog that has quickly become one of my favorites - The Pioneer Woman. I love the style of her blog and her recipes are fantastic. I decided to try her recipe for Sour Cream Enchiladas. I've never made enchiladas and I thought it would be a great change from our usual fajitas or quesadilla. The only thing I did differently than Ree (Pioneer Woman) is I added about a pound of cooked, shredded chicken to the filling.

The Pioneer Woman's Sour Cream Enchiladas


- 12 corn tortillas
- Approx. 2 tbsp. canola oil (for frying)
- 20 oz. enchilada sauce
- 2 cups sour cream (I used nonfat)
- 3 cups sharp cheddar cheese (shredded)
- 1 cup sliced green onions
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1 lb. cooked, shredded chicken breast (optional)


Preheat the oven to 375 degrees. Mix together the sour cream, green onions, 1 1/2 cups of cheese, cumin and cayenne pepper - then mix in the shredded chicken if you're using it.

2. Heat the canola oil in a skillet over medium heat. Heat enchilada sauce in a separate saucepan. Using tongs, fry tortillas one at a time only for about 10 seconds each side - you just want to warm them, not crisp them.

3. Remove the the tortilla from the oil, lay it flat, then spoon a good 2-3 tbsp. of the filling in the middle. Roll it up, then place it face down in a 9x13 greased baking pan. Repeat with remaining tortillas until the dish is filled.

4. Cover the enchiladas in the warmed sauce and top with the remaining cheddar cheese. Bake for 20 minutes until the cheese is melted and bubbling.

I served it up with Spanish rice - you can also top the enchiladas with more sour cream and green onions if you like. It was an easy and fairly quick weekday meal to prep. I'll definitely be looking into Ree Drummond's other recipes soon.

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