Recipe courtesy of Ree Drummond
Episode: Chuck and Crew
Total:
1 hr 55 min
Active:
1 hr 5 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 55 min
Active:
1 hr 5 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Enchilada Sauce:

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.

Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.

Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.

Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.

Enchilada Sauce:

Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.

Let the mixture cool slightly, then transfer to a blender and puree until smooth.

The sauce will keep in the refrigerator for up to a week and can also be frozen.

Cook's Note

You can heat the tortillas in a microwave on a paper towel if you don't have a gas stove.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

IDEAS YOU'LL LOVE

Macaroni and Cheese

Recipe courtesy of Tanya Holland

Easy Beefy Cheesy Enchilada Casserole

Recipe courtesy of Sunny Anderson

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Grown Up Mac and Cheese

Recipe courtesy of Ina Garten

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking