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.
(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….
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.
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.
(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 10×13 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.
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 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.