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Tomato Sauced Enchiladas With Sour Cream and Aged Cheese

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“Cut this out of the newspaper a while back. Living in WI there are not a lot of great Mexican food places (compared to AZ). This sounds good and authentic...”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Drop garlic and chiles, a piece at a time, into running food processor or blender, letting one piece get finely chopped before adding another one.
  3. Drain tomatoes and reserve juice.
  4. Add tomatoes to food processor or blender and process until smooth.
  5. Heat oil in a medium (3-4 quart) saucepan over medium-high heat.
  6. Add the tomato puree and cook, stirring almost constantly, until mixture has reduced to the consistancy of thick tomato sauce, about 7 minutes.
  7. Add broth and reserved juice from tomatoes.
  8. Simmer over medium-low heat 10 minutes, to combine flavors.
  9. Lay out tortillas on a baking sheet and brush lightly on both sides with oil, stack them in pairs.
  10. Slide tortillas into preheated oven and bake just long enough to make them pliable, about 3 minutes.
  11. Remove from oven and stack tortillas in a single pile; cover with a kitchen towel to keep warm.
  12. Taste and season the sauce with salt usually about 1 teaspoons.
  13. Holding a warm tortilla by one side, carefully dip most of it into the hot sauce, then lay it on a deep dinner plate (preferably warmed), folding in quarters. Work quickly to avoid tears in the tortillas.
  14. Do the same with 2 more tortillas, slightly overlapping them.
  15. Ladle a generous 1/4 cup sauce over the tortillas allowing it to pool over and around them.
  16. If using, scatter the meat on top.
  17. Mix Mexican crema, sour cream or creme fraiche with the whole milk and drizzle over.
  18. Sprinkle with onion, cilantro or parsley and cheese.
  19. Prepare remaining tortillas in the same way on three more plates.
  20. Serve immediately.
  21. Refrigerate any leftover sauce.

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