Tuesday, August 19, 2008

Sour Cream Enchiladas ala the Goddess...

This weekend I saw a recipe for a dish called Mexican Lasanga on the Pioneer Woman's website. The recipe called for me. I rustled up all the ingredents - except for enchilada sauce. Which I then found out is hard to find gluten free. Then the wee one got sick. Today, since he was running around, I thought I'd try to make my own enchilada sauce. In my quest, I ended up on Karina's site. I love her. I really do. When I'm in a bind, I look to her site and my questions are answered! As I looked at her enchilada sauce recipe, I was drawn to her Sour Cream Enchiladas. So, I made those (with a few subsitutions) and some guacamole:

Enchilada Ingredients:
  • 3 cups cooked chicken, hand torn
  • 1 can of Ro-tel
  • 1 1/2 cup sour cream
  • juice from a large fresh lime
  • Cracked Pepper, to taste
  • 1/4 teaspoon cumin
  • 2 cups Quickie Enchilada Sauce* see below
  • 10-12 white corn tortillas
  • Light olive oil, as needed
  • 1 1/2 cups shredded cheese
  1. Lightly oil a 13x9" baking dish.
  2. Preheat oven to 350 degrees F.
  3. In a mixing bowl, toss together the cooked chicken, Ro-tel, sour cream, and lime juice;
  4. Season with cracked pepper and cumin. Set aside.
  5. Make your Quickie Enchilada Sauce (recipe below)
  6. Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.
  7. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened.
  8. Set the warm tortilla into the prepared baking dish and coat the tortilla.
  9. Spoon some of the chicken mixture into the center of the tortilla and roll it up into place, seam side down.
  10. Repeat for the remaining tortillas.
  11. Pour the enchilada sauce all over the tortillas
  12. Top with shredded cheese and the rest of the sour cream mixure.
  13. Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Quickie Enchilada Sauce

  • 1 tablespoon olive oil
  • 1 small onion, peeled, diced fine
  • 1 teaspoon chili powder- mild or hot
  • 1 teaspoon cumin
  • 3-4 garlic cloves, minced
  • 1 28-oz. can crushed fire roasted tomatoes
  • 1 teaspoon of agave syrup
  • 1 splash of balsamic
  • 2 teaspoons dried oregano
  1. Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes.
  2. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer.
  3. Cover and cook 15 to 20 minutes.


  • 2 ripe California avocados (1 lb total), quartered, pitted, and peeled
  • 1/2 cup dried oregano
  • 1/2 cup minced white onion
  • 1 can of Ro-tel
  • 2 teaspoons fresh lime juice, or to taste
  • 1 1/2 teaspoons kosher salt, or to taste
  1. Mash together all ingredients in a bowl with a fork until smooth


Susanne said...

Yum! Looks good. we will have to try them.

Kerrie said...

susanne....next time we may make it New Mexican Style - stacked. Corn Tortillas are so darn hard to roll.