Sour Cream Cheese and Onion Enchiladas
Servings 4 Servings
Ingredients
- 2 ½ tbsps. unsalted butter
- 2 ½ tbsps. ap flour
- 2 cups warm chicken broth
- Salt and pepper, to taste
- ½ tsps. cumin
- 2 ½ c sour cream
- 1/3 c chopped pickled jalapeño
- Oil for frying
- 10 oz queso fresco crumbled
- 12 oz Queso Oaxaca shredded
- ½ c white onion finely diced
- 12 (6 inch) corn tortillas
- 1 ½ tbsps. cilantro finely chopped
Instructions
- In a saucepan at medium heat, melt the butter. Once melted, whisk in the flour. Continue whisking for 1-2 minutes to cook the flour and make sure it doesn’t burn. Gradually whisk in the warm chicken broth. Season, to taste with salt and pepper. Stir in the cumin. Continue cooking, whisking as needed until the sauce resembles a chicken gravy. It won’t thicken up until it comes up to a simmer. When ready remove it from the heat. Transfer the sauce to a bowl and let it cool. If you mix the sour cream in too soon, it will curdle.
- Once cool, whisk in gradually, the sour cream until it looks smooth. Mix in the pickled jalapeños. Cover and refrigerate until ready to use for enchiladas.
- Mix the crumbled queso fresco with the diced onion and 6 oz of Oaxaca cheese. Cover and chill.
- In 1 ½ cups of preheated vegetable oil, fry the tortillas one at a time for 15 seconds per side. You want them to soften only but not get crispy. Stack them in between foil paper or in a plastic tortilla warmer lined with a paper towel. Preheat your oven to 350 degrees F.
- To the bottom of your baking dish, add a light layer of sour cream sauce. Spread into an even layer. Fill and roll tight the softened tortillas with the cheese and onion mix. Place them in the prepared baking dish. Once you have all of them in the dish, pour over enough of the remaining sour cream sauce to cover the enchiladas generously. Sprinkle on the remaining queso Oaxaca evenly over the top. Bake uncovered for 18 minutes on the middle rack or until the cheese melts nicely.
- Turn the broiler on and continue broiling with the baking dish in that position until the cheese starts to brown lightly. Remove from the oven and let sit for a few minutes. Garnish with fresh cilantro. Serve right away. I enjoy serving my enchiladas with a simple iceberg, tomato, avocado and onion salad and fried potatoes just like mom did.
Notes
Take a short cut by purchasing 16 oz. of chicken gravy and then whisking in the sour cream and jalapeños. It's that easy! Because basically you are preparing a light chicken gravy in that first step.