Sour Cream Enchiladas

Inspired by Pioneer Woman's Sour Cream Enchiladas

With most of my cooking I improvise, so just kinda "go with the flow" as the kids say these days...or in days past...maybe not. Either way, what I am trying to say is take things out that you don't like and add those things in that you do. I like to have a crunch in my meal, so I added corn in the filling, so if you like it smooth don't and the corn, mostly I just look at what I have available and go from there. You need it to be easy and yummy, so that if you really like it, you'll make it again, and if you didn't like it it's okay because you didn't slave over it. This meal takes me about 30 minutes from start to finish, you can not beat that. I LOVE creamed corn and sour cream and cheese, so I really like this meal.

Enchiladas

8oz Sour Cream

3 cups Shredded Cheese(ie: muenster, sharp cheddar, mexican blend)

1 can Green Chilies/1 cup Chopped Green Onions

1 can Sweet Corn/or Regular

1 tsp Ground Cumin

dash of Chili Powder to taste

8oz can Enchiladas Sauce(I have used green and red and love either one)

16 Corn Tortillas

Olive Oil/for frying

Beans

1 Can Black Beans

1 Garlic Clove

1/4 cup chopped white onion

Salt to taste

Enchiladas: Set oven at 350 degrees. Warm oil in shallow frying pan, about 2Tbs. Warm enchilada sauce in sauce pan.

Mix corn, sour cream, cheese(leave some to sprinkle on top before baking), chilies/onions, cumin, chili powder. Set aside.

One at a time fry tortilla, then toss in straight into the sauce, cover then set out on your counter or cutting board, dobble, yes dobble, a spoon full of filling onto tortilla then roll. Set in greased baking dish. The oil is hot and the sauce is too so you'll have some burned fingers. What I did is fried one tortilla and set it aside, until I had 4 tortillas on my cutting board, then I filled and rolled them. This way it gave them time to cool down a bit, and they were much easier to roll. Fill the pan then sprinkle with cheese and set in oven for 15-20 minutes. Then while that is baking start your beans. Using the same pan you just had your sauce in, you should have just a little sauce left-over, add chopped onion and minced garlic clove sauté for a few minutes until the onions become translucent and add your can of b.beans, then salt to taste. Let simmer till warm, or until your enchiladas are ready. Plate and enjoy.

This is a great vegetarian meal, it's fast, seriously easy and delicious. You won't miss the meat, I swear.

Happy Cooking!