On our camping trip, we stopped for pie at the Blue Bonnet Cafe in Marble Falls, TX. They have some of the best pie. There are really no qualifiers for that statement. I was looking at their menu and saw the special was sour cream chicken enchiladas. That sounded very sounded lovely but we were there for pie. I thought I would try to make them for us. My Beloved does not eat chicken that he has not raised so I needed something to substitute for that. I decided that bison would work. When we got home, I tried it with beans to be a vegetarian option. The flavor was definitely different but it still was tasty.
These enchiladas were definitely a sucess. The Tall Short Person said they were better then what you can mostly find in a resturant. I thought they were easy enough that on nights that I really do not wish to cook, these enchiladas would be a good choice. I am depending on canned sauce. Someday I will probably try making my own. Also, I never roll enchiladas. I always make a casserole or flat enchiladas.
Sour Cream and Green Chile Sauce Enchilada Casserole.
1 can Green Chile enchilada sauce
8 ounces sour cream
1 pound ground meat or 4 cups cooked beans
2 tablespoons olive oil
1/2 onion, minced
5 cloves garlic, minced
2 teaspoons salt
1 teaspoons ground pepper
1/8 teaspoon ground ancho chile pepper
1/8 teaspoon ground chipolte pepper
1/8 teaspooon ground smoky sweet paprikaes
10 ounces aged asdero or mozzerello cheese, grated.
12 to 20 corn tortillas
Preheat oven to 425 degrees Fahrenheit.
Mix the green chile enchilada sauce and sour cream together in a bowl.
In a large skillet, heat oil. Add onion. Brown. Add garlic. Let it start browning. Add the ground meat or beans. Brown the meat or heat the beans. Add the salt, pepper, ancho chile, chipolte, and paprika. Mix well.
In a large oven proof casserole, put a few large tablespoons of the sauce and then place a layer of corn tortillas. My pan held about five to a layer. Smear a couple tablespoons of the meat or beans over this. Sprinkle with a few tablespoons of cheese. Smear a layer of sauce. You will repeat this until the meat or beans are gone. The last layer, make sure there is enough sauce and cheese to go on top of the casserole to make it pretty.
Put in the oven and bake for 30 to 45 minutes, or until bubbly and browned on top. I could have pulled this out a few minutes before I did and it would be more golden.
Definitely, much better then going out.