Sour Cream and Cheese Enchiladas Recipes

I am generally good with something as simple as the King of rice and beans re fried as flat cover with a manteada green salad. And don’t forget the obligatory basket of chips and salsa. Personally, I think that these tastes better when tortillas chips are for the most part smooth, but when pressed by time or if you want to reduce the amount of used oil, simply the stack of tortillas in a plate and microwave for about 1 minute soften.

Ingredients:

• 1 (10 ounce) cans enchilada sauce
• Oil Salad 1/4 cup
• 12 corn tortillas
• 3 cups cream
• 1 green onion 1/2 cup (cut)
• Ground cumin 1/2 teaspoon
• 4 cups (1 pound) of cheese Cheddar bands

Method:

1. Preheat oven to 375 degrees.
2. Pour the enchilada sauce into a dish of bread or cake (who will be alias tortillas incorporation in sauce only).
3. In a small skillet, heat oil over medium-high heat salad. Fry one tortillas once at length, just to soften (do not take more than 10 to 15 seconds). Remove the oil.
4. Omelet of drawing smoothing of the two sides enchilada sauce. Stack tortillas on a plate under vacuum in bread or cake.
5. Repeat the process of softening/immersion for each tortilla. Add more oil pan, if necessary.
6. Don’t forget to disable the oil when you have finished tortillas softening.
7. In a large bowl, mix cream 2 cups sour, green onions 1 Cup, cumin and 1 cup grated cheese. (Remaining cream will sour, onion and cheese serve later.)
8. In a saucepan in 9 × 13 inch pan, roll or carefully each tortilla around about 3 tablespoons cream sour blend of cooking. Work with care, because he wants to start tortillas.
9. Repeat the procedure with all tortillas, placing them on the side and covers the bottom of the pan. If it’s tight, just shake their best.
10. Sprinkle the sections remaining cheese 3 evenly on top.
11. Bake you at 375 degrees f for 20 minutes.
12. Garnish with more given lashed tablespoons cream Center and sprinkle with chopped green onions.

Mark of the note of interest: this can be covered and frozen (or kept in the refrigerator 24 hours) before cooking. Save the edges to serve day. Frozen, thaw completely and then simmer for 20 minutes at 375.