i am not talking about THESE spicy green sauce enchiladas today.
but... have you made that recipe?
it is probably my favorite meal ever...so so SO good!
we have it at craft weekend often and so many of you have made that recipe.
it's DELISH!
(goes perfect with a margarita)
today i had another recipe i have been making forever that i want to share.
we call them Sour Cream Enchiladas.
pretty creative name, i know.
these are the ingredients you will need....
i hope by now you are used to my generic food brand choices.
as long as my kids eat it then i am not going to worry about brand names.
EVEN when the generic name is Nice 'n Cheesy.....
i call it Velveeta in the recipe below.
i don't want to confuse you if were looking for the Nice 'n Cheesy. HA!
NOTE: this recipe can be made with chicken OR ground beef.
today i am showing the chicken dish but we make it exactly the same way when we use the ground beef.
first you cook the chicken (or brown the ground beef)
i usually just cook chicken in the crockpot in the day and shred it up when im ready to cook dinner.
add the cheese, soup, the evaporated milk and the sour cream to a seperate bowl.
then microwave for 5 minutes.
it melts all together and is a cheesy cream sauce.
*** you SHOULD add the can of Rotel here but my family is picky and half of them don't like the Rotel. ***
add one cup of the sauce to the chicken (or beef) and mix it around to coat the meat.
pour a small amount of the sauce in the bottom of a 9x13 pan... just enough to cover the bottom
and this way the tortillas don't stick to the pan.
(question: is this the most monotone set of photos you have ever seen? the lovely golden kitchen at the farm house is the same color as cheese sauce....)
fill tortillas with chicken/cheese mixture, roll up and place side by side in the pan.
(my pan is actually 10x13 so it's a little bigger than usual)
now here is where my family makes meals confusing....
i pour the cheese sauce over HALF the enchiladas and THEN i add a can of Rotel (spicy tomatoes & green chiles) to the sauce because my kids don't like spicy food.
then i pour the rest of the sauce with the spice over the other half of the pan.
i HIGHLY suggest you put the Rotel in from the very beginning but if your kids are picky like mine and you still want to eat spicy food then it's worth it.
Bake it for 30 minutes at 350 and the top is bubbly golden brown... but not crispy on top.
This meal is super yummy.
and cheesey.
and very delish when you serve it with black beans and rice...and salsa on top.
but my kids don't eat that either so i just made myself some broccoli instead.
and i realize now that i spelled "spicy" wrong in the recipe.
whoops.
