Sour Cream Enchiladas

Cinco de mayo is coming up tomorrow,  so I figured I'd share one of my favorite tex-mex recipes.  Yes, gringas like me would probably think this was "real" Mexican food.  But I married into a Mexican family so I know better :)

My aunt used to make this for my family and it quickly became one of my favorites.  I swear it's better the next day, IF you can stop everyone from eating them up so you'll actually have leftovers!  They are easy to make a double batch to share an extra pan with friends or pop into the freezer for later!  (I'll post a picture soon!)

Ingredients
1 lb of lean ground beef, turkey, or chicken
1 packet of taco seasoning, or the equivalent in your favorite recipe
1.5 lb tub of sour cream
large can of cream of mushroom soup (the huge family size one)
1 can of chopped green chilies (get the slightly larger can)
2 cups shredded cheddar cheese or the "Mexican blend"
approximately 20 flour tortillas

Preheat oven to 375 degrees.
Prepare the ground beef with the taco seasonings following the directions on the package.  While meat is browning, combine the sour cream, green chilies, and cream of mushroom soup.  After the meat is finished, put about a 1/4 c in the center of a tortilla.  (warming the tortillas before hand will make it easier to roll, but isn't completely necessary) Roll the tortilla around the beef and place in a 9x13 pan with the ends of the tortilla facing down until you have filled the pan with enchiladas.  Place about half of the sour cream mixture over the rolled enchiladas and sprinkle with half of the cheese.  Do the same for another pan.  I'm usually just a few enchiladas shy of 2 full pans.
Place in the oven and heat until the cheese is melted and bubbly and brown and delicious and the sauce has warmed through!

Tuesday Tip: Chicken and Rice

This recipe was originally posted on my old Not Just a Little Fat blog.


This Chicken and Rice is very filling and tastes like its unhealthy.  I swear it tastes just like chicken and dumplings without all the fat of the dumplings.  The recipe is approximate measurements.  Be sure to check often, if it's looking too thick then add a little water to the mix.  I didn't have any stock or broth on hand when I made it, so I decided to just make my own by boiling the chicken and vegetables for a bit before adding the rice.  If you're short on time then buy a low sodium Chicken Broth and substitute for the water.  You can also add one cube of chicken bullion to the water instead of the salt, pepper and poultry seasoning.  A Serving is about 1 cup.


I wrote this one before committing to going as all natural as possible.  I haven't checked some of the ingredients on labels, so be sure you do before cooking. 

Tuesday Tip: Sweet Potato Fries Recipe

This is one of our favorite recipes around here! Even my veggie-hating hubby loves them! Here's just a few tips to get you started.  Be sure not to cut the slices over a 1/4" thick.    They need to be uniform slices.  Also, make sure to leave a good bit of space around the potatoes on the pan.  They steam a lot and need the room so they don't just steam each other.  You also will need to watch them closely as they can burn easily.  OK, that's it for the tips! Happy cooking!

As always, click and print to add this recipe to your Recipe Box!

Tuesday Tip: Blueberry Muffin Recipe

These seriously have to be the best blueberry muffins I've ever had! The batter is just the perfect consistency and the topping is to die for!  This recipe guarantees you 12 big, bakery sized muffins every time!

Picture does not do these justice! The best looking ones had already
been eaten before I could snap a picture!