Delish Dish: Enchiladas

Enchiladas and Christmas Eve! That's Grammy Val in the pink.

Every Christmas Eve, Chelsea and her brothers can’t wait for their mom to make her famous enchiladas! Serving them up for over 30 years, Grammy Val shared her secret mouth watering recipe. Pssst… remember you can substitute low-fat cheese and sour cream for a lower fat version.

Serves 6.

Preheat oven to 375 degrees.

Ingredients:

  • Fresh Cilantro (grocers bunch), chopped, using only the tops
  • 3 bunches of small green onions, chopped
  • 1 can pitted olives (to top enchiladas only) chopped or sliced
  • 24 ounce container of Sour Cream
  • 2 tsp. Cumin
  • 1 Large bag shredded cheese (set aside enough cheese to cover top of your enchiladas to fill a 9 x 12 pan)
  • Olive oil
  • 2 28 ounce cans of La Victoria Enchilada Sauce ( I use mild)
  • 2 Dozen small tortillas

Directions:

  • Mix the cilantro and green onions (reserving some for the topping) with the sour cream, cumin, and cheese.
  • Heat in two separate large frying pans–add olive oil to one and the enchilada sauce to the other.
  • Have a 9 x 12 pan near the pan with enchilada sauce and the sour cream mix and large spoon bowl for quick filling of the tortillas.
  • Heat each tortilla (flour or corn) first in the olive oil on medium heat (so oil is bubbling) and quickly turn just for a second then transfer to pan with the enchilada sauce just quickly on both sides and place in the 9 x 12 pan. Put in generous portion of the sour cream mix/fold over tortilla and repeat until the entire pan is filled with tortillas.
  • Pour the remaining hot enchilada sauce over the entire pan covering the edges and top of all the enchiladas. Sprinkle with remaining cheese/onions/cilantro and chopped olives.
  • Place in 375 degree oven, uncovered, for 30 minutes.

Note from Alex: I made these last night for a dinner party and they were delicious! I used “fajita” size tortillas, and it made 19 total (I used two casserole dishes). I also made them ahead–dipped the tortilla in hot oil and then cold enchilada sauce, rolled it up with the stuffing, and then refrigerated. When I was ready to bake them, I poured the enchilada sauce on top and sprinkled with the cheese, olives and remaining cilantro and onions.

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