Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 1 : 10 Active Time: 40 : 00
US/Metric: [convert to metric]
Ingredients
- 2 cups Sour cream; - Daisy recommended
- 0.5 teaspoon Cumin ground
- 4 cups Longhorn cheese; - shredded (1 pound block)
- 1 can (10 oz) Enchilada sauce; - La Victoria mild is fai
- 1 cup Green onion chopped (including some of tops)
- 12 each Corn tortillas; - Mission Extra Thin recommen
- 1 tablespoon Olive oil; - optional but recommended
Preparation
In a large bowl blend the 2 cups sour cream, chopped onion, ground cumin and 1 cup of the cheese.
In a shallow dish (a pie plate works well) warm the enchilada sauce slightly. 20 seconds in the microwave works well.
Spread about a tablespoon of enchilada sauce over the bottom of a large ungreased casserole/lasagna dish. Fry the first tortilla in oil in a very hot pan just enough to make it soft, then dip into the warm enchilada sauce right away so that both sides are coated. While the first tortilla cools in the enchilada sauce, start the next tortilla frying in the pan. While that tortilla fries spread about 2 tablespoons of the mixture horizontally across the center of the cooled tortilla and fold the bottom and top over then place in the casserole dish. Repeat with each tortilla.
Spread remaining cheese over top. Bake uncovered in a 375 degree oven for 20 minutes. If desired, garnish with sour cream, green onions, olives or avocados.
Hints: Longhorn cheddar cheese is the secret to a perfect outcome, but you can substitute mild cheddar and still have a tasty dish. (Finely shredded colby jack from Costco is convenient but not as delicious.) You can choose to heat the tortilla with no oil to save calories, but the texture will suffer. Different enchilada sauces have different calorie and carb counts, but spread out across 12 servings so little is used it doesn't affect the final numbers much (normally about 1 cup of the 1.25 cups in a can are consumed total).
Freezes well.
Prepared with Daisy Sour Cream, extra thin tortillas and 1 tbsp oil and no garnish, one enchilada yields 282 Calories; 20g Fat; 11g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs (I realize Big Oven's nutritional data contradicts this, but I've had to link the ingredients with not-quite-perfect USDA counterparts. My counts here reflect exact data from Fitday.)
