Ingredients for Tomato Sauced Enchiladas With Sour Cream And Aged Cheese
- Garlic Cloves
- Jalapeno Chile
- Diced Tomatoes With Juice
- Olive Oil
- Chicken
- Corn Tortillas
- 1 teaspoon salt (or to taste)
- Cooked Chicken
- Mexican Crema
- 1/4 cup whole milk
- White Onion
- Cilantro
- Queso Anejo
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tomato Sauced Enchiladas With Sour Cream And Aged Cheese? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tomato Sauced Enchiladas With Sour Cream And Aged Cheese
- Preheat oven to 350°F (175°C).
- Add 4 cloves garlic and 2-3 dried chiles (adjust to your spice preference) to a food processor, one at a time, pulsing until finely chopped.
- Drain one (28-ounce) can of crushed tomatoes, reserving the juice.
- Add the drained tomatoes to the food processor and blend until smooth.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat.
- Add the tomato puree and cook, stirring frequently, until thickened (about 7-10 minutes).
- Stir in 1 cup of chicken or vegetable broth and the reserved tomato juice.
- Simmer over medium-low heat for 10 minutes to meld flavors.
- Lightly brush 12 corn tortillas with 2 tablespoons of olive oil on both sides. Stack in pairs and bake for 3 minutes, or until pliable.
- Remove from oven and stack tortillas; cover with a kitchen towel to keep warm.
- Season the sauce with 1 teaspoon of salt (or to taste).
- Dip each tortilla into the hot sauce, then place it in a greased 9x13 inch baking dish, folding into quarters as you go.
- Repeat with remaining tortillas, slightly overlapping them.
- Ladle 1/4 cup of sauce over each layer of tortillas.
- Optional: Add 1.5 cups of cooked shredded chicken or beef.
- In a small bowl, whisk together 1/2 cup Mexican crema (or sour cream) with 1/4 cup whole milk.
- Drizzle the cream mixture evenly over the enchiladas.
- Sprinkle generously with 1 cup of shredded aged cheddar cheese, 1/4 cup chopped red onion, and 2 tablespoons of chopped cilantro (optional).
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 5-10 minutes before serving. Refrigerate leftover sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
25g
Fat
10g
Carbs
14g
