Craving a comforting, flavorful meal that's both easy to make and incredibly satisfying? Look no further than these El Torito-inspired sour cream enchiladas! This recipe captures the essence of authentic Mexican cuisine with a creamy, dreamy twist that will have your family begging for seconds. Forget complicated recipes; this dish is perfect for busy weeknights and impressive enough for a weekend gathering. Let's dive into this delicious journey of homemade cooking!
Ingredients: You'll Need These Flavor Powerhouses
This recipe makes approximately 6-8 enchiladas. Adjust quantities as needed for larger groups.
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For the Enchilada Sauce:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
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For the Filling:
- 1 pound ground beef or chicken
- 1/2 cup chopped onion
- 1 (4-ounce) can diced green chilies, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
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Other Ingredients:
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions: Let's Get Cooking!
This easy recipe is perfect for a quick dinner. Follow these simple steps:
1. Prepare the Enchilada Sauce: Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Simmer the Sauce: Add crushed tomatoes, diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper to the saucepan. Bring to a simmer, reduce heat, and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
3. Cook the Filling: While the sauce simmers, brown the ground beef (or chicken) in a separate skillet over medium-high heat. Drain off any excess grease. Add chopped onion and green chilies to the skillet and cook until the onions are softened, about 5 minutes. Stir in 1/2 cup of sour cream.
4. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Warm the corn tortillas – either in the microwave, oven, or by quickly heating them in a dry skillet – to make them more pliable.
5. Fill and Bake: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Fill each tortilla with a spoonful of the beef (or chicken) mixture and roll it up tightly. Place the filled tortillas seam-down in the baking dish. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with cheddar cheese and Monterey Jack cheese (if using).
6. Bake to Perfection: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
7. Garnish and Serve: Garnish with chopped cilantro before serving. Enjoy your delicious homemade El Torito-inspired sour cream enchiladas!
Tips and Variations for Delicious Dishes
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the enchilada sauce for extra heat.
- Vegetarian Option: Substitute the ground beef with 1 (15-ounce) can of black beans, rinsed and drained, for a hearty vegetarian meal.
- Cheese Lovers Delight: Feel free to experiment with different types of cheese. Pepper Jack or a Mexican blend would be delicious additions.
- Make it Ahead: The enchilada sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary depending on the ingredients used and serving size. For a more accurate calculation, use a nutrition calculator with your specific ingredients.
- Calories: Approximately 350-400
- Protein: Approximately 20-25g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
This El Torito Sour Cream Enchilada recipe is a fantastic example of easy recipes that deliver big on flavor. It's a quick dinner solution and a perfect way to enjoy delicious, healthy meals without spending hours in the kitchen. Enjoy!