Drooling on the Computer Screen- Enchilada Style

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We've all done it.

Drooled on the computer screen...

Mmm.  Check out my version of this enchilada recipe from the Pioneer Woman.

Now, I make a mean batch of enchiladas.

For best results, I encourage you to listen to Bon Jovi's Greatest Hits loudly whilst preparing this meal. 

It helps.

Even if you have to chase your husband out of the kitchen.

You know this is going to be good.

The sour cream alone is enough reason to try this recipe. 

It is the main reason I tried this recipe in the first place.

Yum!!

So, you will need:

12 whole corn tortillas (though flour tortillas will do)

Canola oil for frying

1 can of enchilada sauce (though you can use liquidy taco sauce instead)

2 cups of sour cream (THAT'S what I'm talkin' about!)

3 cups of grated cheddar cheese, though I'm partial to marble cheese

1 cup of chopped green onions

1/2 teaspoon of round cumin

1/4 teaspoon of Cayenne pepper

2-3 chicken breast, cubed

Put the enchilada sauce in a sauce pan on medium heat until it "simmers." 

Once simmering, you might be able to turn it down a smidgen so it doesn't scald or burn.

The first time we made this recipe, Eli got the "hot" enchilada sauce and it almost rendered the meal inedible, except that I couldn't let that much sour cream go to waste so I ate it anyways.

I recommend the "mild" enchilada sauce for better flavour and less pain on the taste buds. 

Heat the canola oil in a big pan.

I like my cast iron pan, and it works great. 

You'll know it's hot enough it you throw a pinch of flour into the oil and it sizzles instantly. 

I find that I have to turn down the oil as I go, so that it's not crazy hot and splattering all over my apron. 

While you are at it, preheat the oven to 375 degrees Fahrenheit.

Mix the Cayenne pepper and ground cumin together.

Do not be afraid.

Yes, they are spicy spices, but you are TOUGH and you can take it!

Plus, there are 2 cups of sour cream coming along to help to dilute the heat.

Trust me, it's a flavourful hot.

You CAN take it.

Up the Cayenne pepper if you are brave. 

Grate your cheese, and put it in the fridge for right now.

No need to get hasty. 

See that blender full of salsa?

I made it myself.

The recipe is delicious, and I'll share it with you another day.

And, no, a blender full of salsa is never too much!  

It is well known that I don't "do" meat.

Ask Eli.

Ask Nini... she has a few good stories on the topic to share.

One involves me passing out cold when Ken served me a rare steak.

Let's just say, he always remembered to make mine burnt after that.

Eli prepares the chicken breast for this recipe on the barbecue with a little olive oil, salt, pepper, and garlic powder. 

Then, Eli cubes the poulet for me.

I would be a vegetarian by choice if I ever had to prepare my own meat.

However, I live in a house with carnivores, and Daddy Carnivore knows that if he wants meat to be added to the meal he's got to do the caveman thing and find me a mammoth. 

Alrighty.

In a large bowl (I use my big Pyrex mixing dish), put in half the cheese. 

If fractions freak you out, half of 3 cups is 1 1/2 cups.

Don't laugh.

Some of you are laughing.

Some of you are grateful that I just did that calculation for you. 

Add in the Cayenne pepper and ground cumin.

Now, plunk in 2 cups of sour cream.

It's OK if you taste it.

Mmmm.

For the record, 2 cups is 500 mL (one medium container).

I use the "light" sour cream most of the time, but it is divine with the sinful "restaurant" style sour cream. 

I tried it once just to I could attest to its flavourful powers.

Pour in the chopped green onions.

Every time I eat green onions it reminds me of the green onions that Nana used to grow along the driveway.

Dodie showed me that snipping them with kitchen scissors (reserved for veggies only) works super well!

If you have extra green onions, and I hope you do, set them aside for topping the enchiladas. 

And, because you are all always wondering about Twofour the bun, yes... yes, he eats green onions (some, not a lot).

He's a freaky bun!

Now add the chicken on top. 

Use a rubber spatula to mix it all together.

Scrape the sides and turn it well, so the spices are evenly mixed.

You, quite literally, can stop right here and eat this with nacho chips.

You can even leave out the chicken.

It makes a delicious dip. 

Now, the canola oil has been heating up and is ready for the first tortilla.

Finding corn tortillas has proven to be a challenge in Yellowknife.

I've had to make peace with the flour tortillas, but I look for the corn tortillas every time I'm out and about. 

This is the fun part. 

You sear it it for about 7 seconds on one side in the oil...

It bubbles and is highly entertaining.

Then flip it over.

You do not want it crispy, but you do want it fried a bit. 

Use tongs and carefully put the tortilla in the enchilada sauce that is simmering.

I've been unable to find canned enchilada sauce in Yellowknife, and have had to use taco sauce (not salsa). 

It's a little sweeter, but works.

Coat both sides of the tortilla. 

With the tongs, place the tortilla on a plate.

What?  You don't have a plate out?

Get on it! 

(OH, and this gets messy, so I hope you have an apron on!)

Take a dollop of the sour cream filling and plunk it in the centre of the tortilla. 

Fold it up, one side, then the other (leave the ends open), and carefully plunk it on the baking pan.

Be careful!  It's HOT! 

I usually have to rinse my hands after each enchilada, because it's messy food prep.

Now, do that same thing again for the other 11 tortillas, trying your best to have equal delicious-sour-cream filling-filled enchiladas.

(Note:  the flour tortillas here come in packs of 10, so I just pace myself and make 10 big enchiladas)

Admire the enchiladas. 

Give the enchiladas a little more love by putting the other cup and a half of cheese on the top.

Mmmmm...

Now pop them into the oven for about 15 minutes, until the cheese is all melt-y.

I usually clean up the kitchen, and get the table ready!

Hello spicy enchiladas.

I love you. 

Use a scraper to scoop them onto a plate, and top the piping hot enchiladas with cold sour cream and fresh chopped green onions.

Divine.

Oh, and if you have some homemade salsa, it is heavenly.

Now, cue up an episode of Friends and enjoy!