Ree Drummund's Sour Cream Enchiladas. The best part of the story is my son walking by the oven while they baked and commenting, "we are eating enchiladas, like Uncle Mike, did on tv". It's adorable. I can't help it. Long story but we lived happily ever after with yummy enchiladas in our tummies (at least for one night).
Adapted/twisted with Chicken & Asparagus to celebrate Spring
Makes 4 enchiladas perfect for 2 or 4 people
1 cup sour cream (whatever kind you prefer nonfat/full fat/Greek yogurt might taste good here too)
3 green onions, white & green parts sliced
dash of salt
dash of pepper
dash of red pepper flakes (for heat - but you can omit this)
1/2 tsp of cumin
6 Asparagus stalks
1-2 cups Canola Oil (for frying)
1 Chicken breast, boneless skinless (increase this if serving 4 adults)
1/4 tsp each of salt, pepper, and dried parsley
1 Tbs olive oil
1 cup of cheddar cheese, shredded * pepper jack or Monterrey jack would be good here too
10 oz can of mild enchilada sauce
4 whole wheat flour soft taco sized tortillas (I prefer the nutrition of whole wheat over corn)
Optional toppings: additional sliced green onions, diced tomatoes (seeds removed or not), corn (grilled or fresh), sprouts, shredded lettuce, diced avocado, and of course more sour cream. I totally like texture on top of my softer dishes.
Serve with tortilla chips and/or rice or beans
1. Pound the chicken breast a little for even cooking or butterfly it. Then sprinkle it with the salt, pepper, and dried parsley. Cook the chicken breast over medium heat in 1 Tbs olive oil. Should take 6 or 7 minutes each side. Then remove it from the heat and set it aside.
2. While the chicken is cooking preheat the oven to 400 degrees. Rinse and cut the woody ends off the Asparagus. Set the veg on a cookie sheet drizzle it with olive oil (probably 1 Tbs or less), a dash of salt and pepper. Roast for approx 10-15 minutes or until they look golden and beautiful. When these are done put them out and set them aside with the chicken and LOWER the oven heat to 350.
3. So while you are waiting, in a small or medium sized bowl combine the sour cream, dash of salt and pepper, green onions, cumin, and 1/4 cup of cheddar cheese, and the red pepper flakes. When the asparagus and chicken are done cooking chop them up into small bite size pieces and mix them in.
4. Heat a small skillet with 1-2 cups of canola oil. Dump half of the can of enchilada sauce into a dish or bowl, and set it next to the skillet. Prep your baking dish with nonstick baking/cooking spray or unsalted butter. Pour a little bit of enchilada sauce into the baking dish (1/4 cup or less) - Just a splash to help with the non sticking part. Set the baking dish next to the plate with the sauce.
5. When the oil starts to ripple you know its heated, carefully set the first soft taco size shell into the oil with a fork or something in your other hand to quickly turn it over. You want it to fry for about 5 seconds on each side. Its super quick. The tortilla will puff up on you that's okay but you don't want to cook them so long they are hard.
6.Once the 10 seconds is up you carefully pull it out of the hot oil and onto the plate with the sauce. Turn it over in the sauce. Put 1/4 of the chicken sour cream mixture into the middle and fold them up like a burrito. Put the finished burrito seam side down into the prepped baking dish. Repeat 3 more times.
8. Bake for 15 minutes until its bubbling and amazing. Sprinkle them with cilantro and dot with sour cream and any other yummy toppings you want diced tomatoes, spouts, more green onions, diced avocado... the world is your burrito. I mean enchilada.
Enjoy the recipe and your Sunday.
From my kitchen to yours