There are several different ways to make sour cream enchiladas. Asking a friend, looking it up on the Internet, or watching the Food Network will guarantee that you will get a different recipe every time. This recipe's name stems from the fact that there are so many different recipes. My recipe is outstanding, because it is scrumptious and very easy to make. In five easy steps, you'll be able to whip them up and understand why "My" Sour Cream Enchiladas are the best.
The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and sour cream. You will also need a large mixing bowl, a frying pan, a pot, a knife, a spatula, four or five tablespoons, and a nine by thirteen glass baking dish.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
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...y takes about fifteen to twenty minutes. Let it cool for about five minutes then it should be ready to eat. Use a spatula to remove the enchiladas from the pan. Because of the way you rolled the enchiladas, you should have no problems serving them.
Once you've mastered "My" Sour Cream Enchilada recipe, you can vary the ingredients to suit your taste. For example, my sister has added many things like olives, onions, mushrooms, or salsa to the inside of the enchilada. She's even added more seasoning to the cream sauce. She is more daring than I am. I stick to the basics. You can add anything you like to develop your own sour cream enchilada recipe. I can see now how come there are so many different recipes for sour cream enchiladas. Everyone likes to make them a particular way. But the great thing about "My" Sour Cream Enchiladas is that just about everyone loves them.
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
A quesadilla can be an easy and low costing college meal. Ingredients needed to make are two tortillas, corn, tomato, shredded cheese and refried beans. First, take two tortillas out of the package and butter thoroughly. Next, grill the tortillas on the George Foreman grill. This will make the tortillas crispy. After you’re done grilling put on toppings of corn, tomato and cheese onto a tortilla. Then, put the other tortilla on top of the toppings and put the quesadilla back onto the grill. Finally, take the quesadilla off the grill and put refried beans on the side. Sprinkling cheese on top of the refried beans will make a delicious dip. Have fun eating your cheap, but tasty quesadilla!
It’s almost that time of year where everybody is really excited about. It’s Christmas, everyone enjoys Christmas because you get to spend time with your family but everyones favorite thing is the food. And for my family and i our favorite dish is tamales. Yes it takes time and effort to make them and you have to follow certain steps if you want the tamales to come out perfect. So from my family to yours here is our recipe. Hope you enjoy it!
There are several ingredients that you will need to get started before you are able to make pozole. You should probably go to a special Mexican store to get all the ingredients. To be on the safe side make sure you k...
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
To start the recipe, the following supplies will be needed; a medium bowl, knives, measuring spoons, a cutting board, and a spatula to stir the ingredients, a regular spoon can be used
To begin with the process of making the tamales, we need to buy the ingredients and the utensils you will need to make them. First, you will need to buy the dough for the tamales, not just any dough though; this one is special. You will have to ask for the dough depending on the amount of tamales you will want to make, which is usually sold by pound (one pound is
This picture is from the article “Grown Up Grilled Cheese Sandwich” by Modern Honey. There is two way to make this one. The first way you can used nacho cheese and jalapenos. Another way which is my favorite way. You use pepper jack cheese and you can add your favorite nacho topping in the inside. I like to add chicken and tomatoes and green onions. That’s just me you can add whatever you like.
Several ingredients are necessary depending on the type of filling is being prepared. I will be explaining the most known filling which is the shredded pork with a rich red sauce. First, gather the equipment and ingredients that will be needed to make the shredded pork tamales. A stock pot with a steamer, a large bowl to mix the masa in, a set of measuring spoons, a measuring cup, large bowls, and lastly a pot to soak the corn husks in .These are just the kitchen tools we will be using. An appetizing set of ingredients
There is no one recipe for taco seasoning or for any other blend of spices used to make Mexican cuisine. Since taco seasoning includes many of the same spices used in Mexican cuisine, you can expect it to have a lot in common with other Mexican-influenced seasoning blends like chili powder and fajita seasoning.
Pop,zizzel, pop, that's the sound of your perfect quesadilla cooking. Did you know that the first quesadillas were made in the central and southern region of mexico, also the quesadilla as a food has changed and evolved over many years as people experimented with different variations of it. Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist.Some variations are goat cheese, black beans, spinach, zucchini, or tofu. A Scandinavian treat uses a lefus (thin potato pancake resembling a tortilla) containing brie cheese and lingonberry jam. Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel, and different fruits. All of these examples are ways that different places have taken this food and made it their own.
Ultimately, you want to develop your own special one that will become your signature sauce among your friends and family. You want one that is easy to make, has ingredients that are easy to find in the area where you live, and one that is easily storable so you can make it in advance.
I remember always slathering it over my rice and beans and digging in, instead of eating the chiles. It was was a white sour cream based sauce. Typically, you see many people cook it with red sauce. However, white sauce chiles were more common in the area of Mexico my mom's family was from. She started by placing jalapenos and onions in the saucepan with oil; then she would add the coarsely chopped tomatoes to the pan. Finally, she would add sour cream to the pan and salt completing the mouth watering sauce. With the sauce made and the chiles prepped all that was left was to batter, fry and place in the
First, heat a large pan with the butter or cooking spray. Then, place one tortilla flat in the pan. Sprinkle the cheese on top and cover with the other tortilla. Flip once. When the cheese is melted and the tortillas are toasted, the quesadilla is done. Remove it from the pan and transfer it to a plate. Cut it into quarters and serve it with salsa and sour cream.
Before we start the preparations, we will need to have the basic ingredients, and utensils. The ingredients are: 185g butter using Kerry gold, but any unsalted butter would do the job, 185g dark chocolate of Callebaut, 85g plain flour, 40g cocoa powder you can use the powder you make chocolate milk with, 50g white chocolate drops of Callebaut or just