sour cream enchiladas Colorado
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- 1/2 cup vegetable oil
- 12 corn tortillas
- 2 -- 3 cups purée chiles or enchilada sauce, hot or mild, to taste
- 2 1/2 cup sharp cheese, grated
- 1/2 cup onion, chopped
- four eggs, fried sunny side up, optional
- 1 cup sour cream
- shredded lettuce as garnish
1heat the oil in a skillet and fry the tortillas one by one, flipping each just one time, cooking them only long enough to soften them, about 15 to 25 seconds. Do not fry them crisp. Drain
2Quickly dip tortilla in red sauce and place it on a serving plate. Sprinkle it with cheese and onion.
3Continue, layer cake style, until each plate is topped with three tortillas and three layers of cheese and onion. Top with extra sauce if desired and an optional egg. Add a dollop of sour cream to each serving. Garnish with lettuce. Serves four.