Tomato Sauced Enchiladas With Sour Cream and Aged Cheese

Name: Tomato Sauced Enchiladas With Sour Cream and Aged Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 garlic cloves, peeled; 1 -2 jalapeno chile, stemmed and cut into quarters; 1 (28 ounce) can diced tomatoes with juice, juice reserved (preferably fire-roasted); 1 1/2 tablespoons olive oil, plus some to coat the tortillas; 2 cups chicken or 2 cups vegetable broth; 12 (6 inch) corn tortillas; salt; 1 1/2 cups coarsely shredded cooked chicken (optional beef or pork); 1/4 cup Mexican crema, sour cream or 1/4 cup creme fraiche; 1 tablespoon whole milk; 1/2 medium white onion, thinly sliced; 1/2 cup chopped cilantro or 1/2 cup flat leaf parsley; 1/4 cup queso anejo, Romano or 1/4 cup parmesan cheese

Submitted by AZPARZYCH

"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..."

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photo by breezermom

Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

2 garlic cloves, peeled
1 -2 jalapeno chile, stemmed and cut into quarters
1 (28 ounce) can diced tomatoes with juice, juice reserved (preferably fire-roasted)
1 ¹⁄₂ tablespoons olive oil, plus some to coat the tortillas
2 cups chicken or 2 cups vegetable broth
12 (6 inch) corn tortillas
salt
1 ¹⁄₂ cups coarsely shredded cooked chicken (optional beef or pork)
¹⁄₄ cup Mexican crema, sour cream or 1/4 cup creme fraiche
1 tablespoon whole milk
¹⁄₂ medium white onion, thinly sliced
¹⁄₂ cup chopped cilantro or 1/2 cup flat leaf parsley
¹⁄₄ cup queso anejo, Romano or 1/4 cup parmesan cheese

directions

Preheat oven to 350 degrees.
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.
Drain tomatoes and reserve juice.
Add tomatoes to food processor or blender and process until smooth.
Heat oil in a medium (3-4 quart) saucepan over medium-high heat.
Add the tomato puree and cook, stirring almost constantly, until mixture has reduced to the consistancy of thick tomato sauce, about 7 minutes.
Add broth and reserved juice from tomatoes.
Simmer over medium-low heat 10 minutes, to combine flavors.
Lay out tortillas on a baking sheet and brush lightly on both sides with oil, stack them in pairs.
Slide tortillas into preheated oven and bake just long enough to make them pliable, about 3 minutes.
Remove from oven and stack tortillas in a single pile; cover with a kitchen towel to keep warm.
Taste and season the sauce with salt usually about 1 teaspoons.
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.
Do the same with 2 more tortillas, slightly overlapping them.
Ladle a generous 1/4 cup sauce over the tortillas allowing it to pool over and around them.
If using, scatter the meat on top.
Mix Mexican crema, sour cream or creme fraiche with the whole milk and drizzle over.
Sprinkle with onion, cilantro or parsley and cheese.
Prepare remaining tortillas in the same way on three more plates.
Serve immediately.
Refrigerate any leftover sauce.

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Reviews

I did cut this recipe down for 1, but it still turned out totally delicious! I have to admit I added a bit more cheese, so that's why you see cheese oozing out of my enchilada! Love the crema and fresh cilantro. Made for ZWT8.

breezermom

RECIPE SUBMITTED BY

AZPARZYCH

Peoria, 41

I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)!  I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005.  I love cooking, hate cleaning and will do whatever I can to get out of it!  I love grilling and baking.  I do most of the grilling at my house, and bake for almost a week straight at Christmas time!  I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best!  Homemade breads are not my friend, so I am always working on bread baking. As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.  I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!  Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites. I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.  Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!

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