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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream, Green Chili, Enchilada's Recipe

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This recipe for Sour Cream, Green Chili, Enchilada's is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 corn tortillas
2 cups shredded Colby jack/cheddar cheese
a bunch of little green onions chopped
2 cups chicken broth (I use swanson's)
1/4 cup butter
1/4 cup flour
1 cup sour cream
4 ounce can diced green chilies
Directions:
Directions:
Sauce: Over medium heat, in sauce pan, melt butter, add flour slowly, then slowly add chicken broth, stir until thick! (or you can put all three ingredients into a microwavable bowl and heat and stir until thick and bubbly). Add sour cream and diced chilies.

Preparing the tortilla's: Heat up oil in pan, flash fry tortillas on each side, separate on paper towels, then dip corn tortillas in sauce.

Step 2: Stuff cheese and onions in the dipped tortillas, roll and place in bake pan with seam side down (a little messy but the flavor after baking is worth it!)

Step 3: Pour the rest of the sauce with green chilies over the top of the enchilada's and bake at 425º for 20 minutes. Let set for a few minutes, and eat away!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes or so
Personal Notes:
Personal Notes:
This is a family favorite at my house! A little messy but so, so good! Enjoy!

 

 

 

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