sour cream enchiladas
Source of Recipe
live journal
Recipe Introduction
this is a fun recipe where you can play around with the seasonings to get it just to your taste. it requires a fair amount of prep time, so be prepared, and whip out your fingerbowls! you can also use just about any meat you want.
List of Ingredients
2 pounds ground beef (or pork, chicken, or turkey)
1 onion, diced
1 green pepper, diced (feel free to play with other peppers)
1 tsp salt
1 tsp pepper
2 tbs picante sauce
1 tbs chili powder
1/2 tsp cumin
1 tbs garlic powder
3 drops hot sauce (or to taste)
1/2 cup chopped black olives
1 cup butter, melted
1/2 cup all purpose flour
3 cups milk
4 cups/32 oz sour cream
18 small corn tortillas
2 cups grated longhorn cheese (delicious!!!)
Recipe
brown meat in the skillet and drain. add onions and peppers and cook until soft. add seasonings and olives plus hot sauce and picante. simmer 5 minutes, then remove from heat.
this part is tricky: to make the sour cream sauce, combine butter and flour in a large saucepan and cook for 2 or 3 minutes. very slowly add milk, while stirring (it helps to have a helper). cook on a medium heat until the sauce feels a good bit thicker. stir in the sour cream and heat it for just a minute. remove from heat. THE MOST IMPORTANT THING IN THIS STEP IS TO NEVER LET THE SAUCE BOIL. not to yell at you, but i can't stress that enough ;-)
get out a big casserole dish and coat it with a thin layer of sour cream sauce. (this will keep your tortillas from getting crunchy. you don't want this since this dish is more like a casserole). warm your tortillas in the evil microwave for about 30 seconds (with a little water to keep moist). fill your tortillas with the meat mixture and roll each one. place them in the casserole dish. cover with the remaining sour cream sauce (you may not use it all) and sprinkle cheese on top. to pretty it up, you could also throw more olives or some tomato up there. bake the whole shabang at 375 for 25 minutes, let stand for about 5 minutes, serve it out any way you like and eat it.
i know it's a sort of complicated recipe, but it's well worth the time and it makes a lot (about 10-12 servings) for you and your friends. make sure you eat it up fast though, the sour cream only lets it keep for a couple days.
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