Not to brag but I think I made the BEST cheese enchiladas! I saw an episode on “The Pioneer Woman” while walking on the treadmill so I thought I would give her recipe a try. We have some wonderful family friends driving across country and I thought I would make them a hearty meal!
- 12 corn tortillas
- ½ cup canola oil
- 2 cups sour cream
- 4 cups sharp cheddar cheese
- 1 cup chopped green onion
- ½ tsp cumin
- ¼ tsp cayenne
- 2 chopped green peppers (with or without seeds)
- 1 can of enchilada sauce
Preheat your oven to 350 degrees.
First, mix the filling together in a bowl the 2 cups sour cream, 2 cups sharp cheddar cheese, 1 cup chopped green onion, ½ tsp cumin, ¼ tsp cayenne, and 2 chopped green peppers (with or without seed).
Next, we are going to heat up the tortillas. Put the heat on low and put the canola oil in the pan. Then put one or two tortillas in the pan. Let them sizzle for about 30-45 second per side. You know they are done when the edges of the tortilla are browned a little. Lay the finish tortillas on the paper towel.
Lastly, grease up a clear baking sheet. Then put a thin layer of the enchilada sauce in the pan. (You just want to coat it.) Then start filling the tortillas and roll them up. Lay the rolled tortillas in the pan in a row. Put the remaining enchilada sauce on the top of the tortillas and top the remaining 2 cups of cheese on top of the mixture. Put foil over the pan.
Put the pan in the oven for about 30 minutes or until it is warmed all the way through.