Quite the process.
Pioneer Woman's Sour Cream Enchiladas looked way easier in her photos. My lack of natural lighting in my kitchen makes it look kinda dull and tedious to make. Tasting while constructing proved otherwise. Not dull at all. Scrumptious.
First I started with 1 pound of boneless skinless chicken. My favorite spice ever and extra garlic. Ya know so we can keep the vampires at bay. I rubbed the chicken down with an indulgent amount of Crazy Salt. Threw them into a 2 quart pot and covered with water, just until chicken is covered. Added a healthy teaspoon of minced garlic. Set to a slow boil for 10-20 minutes. I was pre-occupied with banana bread so it was somewhere around there. Let cool. Remove chicken and save stock. Ta-da you produced chicken stock for the Enchilada sauce that is perfectly seasoned without even realizing! Woohoo.
Now its time to shred! Wow, snowboarding sounds way fun right now. Sigh. One day I'll dust off my board... Shred your chicken to desired thickness and set aside.
Time to start the Enchilada Sauce.
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
After you've made the sauce and it has done its 15 minutes, it's time to follow Ree's directions.
Pioneer Woman's Sour Cream Enchiladas
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.
Of course after adding in the chicken I must taste. UM YEAH! AWESOME!
The only changes I really made were using the colby jack and adding the chicken & extra cayenne. Oh and I used a Canola Spray to fry the tortillas.
My kitchen is a mess. Don't judge.
I had quite the production going. As long as no one interrupted my system.
This is a close up of sex in your mouth.
From here I opted-out of extra cheese for the top [for now] of these two trays since they are actually getting frozen for a later date to enjoy. Hubs new work schedule is coming up soon and there will be MANY nights he'll not be home till waaaaay past dinner. Casserole City. Hopefully I can make some un-boring casseroles for the next few months ahead. Feel free to suggest anything!