[Update: As a result of tomato and dairy allergies, this isn’t something I can eat anymore. But it’s good! Give it a try]
Whenever I tell anyone that I’m gluten-free the first thing they usually do is list off all of their favorite bready foods—breadsticks, sourdough, donuts, fried chicken, waffles—and lament my inability to eat them. They imagine my regular diet being completely void of flavor and tasting like a second-rate imitation. But what they don’t realize is that there are countless delicious, healthy foods and recipes that are naturally gluten-free. No modification required.
Mexican food (both the authentic and Americanized variety) is an especially good source of naturally gluten-free meal ideas because a lot of the dishes tend to focus on rice or corn rather than wheat. And this Sour Cream and Cheese Enchilada recipe, shared by Debi at The Original Simple Mom, is the perfect example.
Special thanks to Debi for being willing to be The Crunchy Cook’s very first guest post. The following is copyrighted to Deborah Taylor-Hough. And used with permission.
I usually serve these with something simple like refried beans and rice as a side dish with a tossed green salad. And don’t forget the mandatory basket of chips and salsa. I personally feel that these taste the best when the tortillas are fried first to soften, but when I’m pressed for time or want to cut down on the amount of oil used, I simply place the stack of tortillas on a plate and microwave for about 1 minute to soften.
Sour Cream and Cheese Enchiladas
Makes 6 servings
- 1 (10 ounce) can enchilada sauce
- 1/4 cup salad oil
- 12 corn tortillas
- 3 cups sour cream
- 1 1/2 cups green onions (chopped)
- 1/2 teaspoon ground cumin
- 4 cups (about 1 pound) shredded Cheddar cheese
- Preheat oven to 375 degrees.
- Pour enchilada sauce into a flat pan or pie plate (you’ll be dipping freshly softened tortillas in the sauce).
- In small frying pan, heat salad oil over medium-high heat. Fry the tortillas–one at a time–turning once, just to soften (won’t take more than about 10 to 15 seconds). Remove from oil.
- Dip softened tortilla on both sides into the enchilada sauce. Stack dipped tortillas in an empty pan or pie plate.
- Repeat the softening/dipping process for each tortilla. Add more oil to the frying pan, if needed.
- Don’t forget to turn off the oil when you’re done softening the tortillas!
- In a large mixing bowl, blend 2 cups of the sour cream, 1 cup of the green onions, the cumin, and 1 cup of the shredded cheese. (Remaining sour cream, onions and cheese will be used later.)
- In a 9×13-inch casserole or baking dish, carefully roll each tortilla around about 3 tablespoons of the sour cream mixture. Work gently because the tortillas will want to rip.
- Repeat with all tortillas, placing them side-by-side and covering the bottom of the baking dish. If it’s tight, just squeeze them in as best you can.
- Sprinkle the remaining 3 cups of cheese evenly over the top.
- Bake uncovered at 375 F degrees for 20 minutes.
- Garnish with more sour cream spooned down the center and sprinkle with chopped green onions.
MAKE-AHEAD NOTE: This can be covered and frozen (or stored in the refrigerator for up to 24 hours) before baking. Save garnishes for serving day. If frozen, thaw completely and then bake for 20 minutes at 375.
Optional Ingredients: Depending on what I have on hand, these can morph into all sorts of things with just a few changes or simple additions: Shredded leftover chicken, fresh cilantro, jalapeno slices, diced chilis, freshly diced tomatoes, Jack cheese instead of Cheddar. Don’t be afraid to play with these a bit. But be sure to try the recipe “as is” first … it’s SUPER good!
Enjoy! And don’t forget to check out Debi’s website, The Original Simple Mom.