| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- One 12-ounce jar jalapeno slices, drained
- 2 cups sour cream, at room temperature
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 green onions, sliced, plus more for sprinkling
- 4 cups grated sharp Cheddar
- 18 corn tortillas
- Enchilada Sauce, recipe follows
- 1/4 cup olive oil
- 1/2 cup finely chopped red bell peppers
- 1/2 cup finely chopped onions
- 2 tablespoons finely chopped garlic
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 beef, chicken or tomato bouillon cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- Two 15-ounce cans tomato sauce
Instructions
- Preheat the oven to 375 degrees F.
- Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
- Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
- Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
- Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
- Let the mixture cool slightly, then transfer to a blender and puree until smooth.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 564 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 10 g |
| Sugar | 12 g |
| Protein | 15 g |
| Cholesterol | 60 mg |
| Sodium | 1067 mg |
| Serving Size | 1 of 6 servings |
| Calories | 564 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 10 g |
| Sugar | 12 g |
| Protein | 15 g |
| Cholesterol | 60 mg |
| Sodium | 1067 mg |
Reviews
Sauce was delicious! Read the other reviews that said the filling wasn’t great, so I used Monterrey Jack cheese as the filling by itself and also made some with shredded rotisserie chicken and both were great!
Great recipe. I added taco meat. I made a mild version as I can’t have spicy food. Definitely will make again. Thank you, Ree for sharing the recipe.
The sauce is wonderful but the enchiladas themselves are not good. Adding the sour cream to the filling makes it too tart and it doesn’t cook well. Everything fell apart making it is big mush of a dish. Make the sauce, but find another way to make the actual enchiladas.
I only tried the enchilada sauce, but wow! It was amazing and very easy. The ingredients are simple, but so flavorful. I’ll be trying the enchilada part next time!
I made as directed except I purchased my favorite enchilada sauce. The filling was delicious, although spread out when it was hot. I will make again with a little less sour cream.
The sauce is excellent but like others posted below I didn’t care for the sour cream filling texture and taste.
Instead I used ricotta cheese with cheddar cheese. Thicker and less soggy.
Instead I used ricotta cheese with cheddar cheese. Thicker and less soggy.
. I will take a posters suggestion below and not add three cups of water cuz that did take a while to cook down. I’ll just add half of that.
The recipe freezes beautifully and I do it in canning jars and I absolutely love it. Ree is the best!
I grew up in south Texas. The sauce is absolutely Tex-Mex! The filling was a nice change of pace. I ran out of filling after 12 tortillas but I really loaded them up. I covered them with sauce before adding cheese. I also put 1/2 the cayenne and there was heat but not too much for the non-Texans. Everyone who ate them said they were wonderful.
I thought the recipe was delicious but the three cups of water was WAY too much liquid to cook down. I will reduce it to maybe one cup next time let it reduce and add more only if needed.
Sauce is excellent (I used canned Hatch chilis in place of jalapeños), and it makes enough for two batches of enchiladas. The sauce takes a long time to make and should be done BEFORE everything else.
My family and I didn’t like the filling at all. The texture was weird and the enchiladas were soggy. I made some with JUST shredded sharp cheddar in them (using the same sauce and otherwise identical steps), and they were delicious.
Wow! So good. Instead of jalapenos and green onions in my filling, I used a roasted poblano and a sauteed onion sliced thin. For the sauce, I used an entire roasted red bell pepper. I used cheddar and cojita cheese for the topping. This recipe made enough sauce to freeze and save for another meal. My family loved this. Definitely adding this to our monthly rotation.