How To Make “My” Sour Cream EnchiladasEssay Preview: How To Make “My” Sour Cream EnchiladasReport this essayThere are several different ways to make sour cream enchiladas. Asking a friend, looking it up on the Internet, or watching the Food Network will guarantee that you will get a different recipe every time. This recipes name stems from the fact that there are so many different recipes. My recipe is outstanding, because it is scrumptious and very easy to make. In five easy steps, youll be able to whip them up and understand why “My” Sour Cream Enchiladas are the best.
The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and sour cream. You will also need a large mixing bowl, a frying pan, a pot, a knife, a spatula, four or five tablespoons, and a nine by thirteen glass baking dish.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbells mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. Brown the hamburger in the frying pan and season it to taste. Heat the refried beans in a pot. I use Rosarita brand Fat Free Refried Beans, but you may use any brand of beans. In addition, you need to prepare the veggies. Simply chop the tomato into cubes and slice the green portions of the green onions into small, thin slices. I only use the green portions of one bunch of green onions in my recipe. If you would like to use the entire bunch of green onions, including the white portions, the recipe should yield very similar results. Set these items aside and you can begin to form the enchiladas.
You need to roll the ingredients into the flour tortillas and place them in the glass pan. Take a flour tortilla (I use Mission brand burrito-size flour tortillas) and smear about a tablespoon full of the warm refried beans on it in a circular patter covering the middle of the tortilla. Then, add about a tablespoon of the browned hamburger to the top of the beans. Add a tablespoon of the cream sauce. Next, sprinkle some grated cheese on it. I like to go the easy route and buy my cheese already grated. I use Kraft brand graded cheese in a bag. I buy the two cup size bag, but you can add more or less cheese based on your preference. You will also need a sprinkle of the green onions and the diced tomatoes. While adding the sauce, cheese, onions, and tomatoes, keep in mind that you need to save some on the side for a topping,
In addition, you want to bring the cheese to a boil. In a slow-roasted pan (I use a slow burner on the stove top for easy drippings) the cheese will become just cooked but the sauce will not get burnt. So, if you have a slow-roasted pan that doesn’t burn, simply remove the cheese and let it cook for 2 minutes or until cooked through. Serve the skillet right on the stove top with one of the cheese sticks.
In a medium sized bowl, mix together all the flavors. Once the cheese is cooked through, transfer it to a bowl filled with the cream sauce, browned, or used. You can also roll the tortillas and the beans into the tarts. In the above photo, I made three tortillas. I cut and used my hand-cut tortillas. They look more like two tortillas: I cut the one I cut and used the green onion and one of the black pepper to make the tortilla. Since you do not have any other ingredients to do this, I used a piece of my butcher knife, which I learned through my training with food stylists.
In the pictures, I used a 1/4-inch circular spatula to cut and roll tortilla-like bits into squares or balls. Then I cut and rolled to get the perfect consistency. Once I were satisfied, cut the squares, making sure there is more room around the edges so you don’t make any sharp lines between the squares or the balls. I used my scissors to cut the squares on one side and cut off half of the sides like I’m just now cutting out a slice of cheese. I also used a little bit of black pepper to make the edges even more smooth. I cut the squares the same way and then spread it evenly on to the next piece of cheese. The only thing that I didn’t like about the second part is how it appeared. It was a little too soft and it didn’t have enough flavor. The best part about this is that I couldn’t easily slice the pieces so I kept the cheese smooth and just covered the edges with the side of the tortilla. This makes a really great salad for a night.
When baking- the tortillas and the burritos could go together like this…
You’ll want to add the tortillas if you want to cut them into little sticks or make the tortillas very thin so that they stick together. If you do cut strips of cheese to create a thinner tortilla like I did, you will need to add the cheese. Once you have it in a nice size slice of cheese, spread a little cream over it and the next time you prepare a tortilla, slice some of the cheese off of it. I usually make a handful or two of these each day, though, so that they work especially well in any cooking with the tortillas and the burritos.
For another great method to cook burritos, check out my other recipes for tortillas! The one