First off, I decided to fry the tortillas after all in a pan with some oil. I read online after the fact that this custom of frying the tortillas is generally done with corn tortillas because it makes them roll-able. It would have been nice to know that a little sooner, but oh well... frying flour tortillas made the edges crispy in the final dish, but other than that didn't add a whole lot to the overall experience. So you can probably skip that step safely. (See, recipe? If you'd been more specific about what kind of tortilla, we could have avoided this whole mess.)
Second, I only used 7 tortillas (probably because my Costco flour tortillas are way bigger than corn tortillas). It filled a 9x11 glass pan.
Third, I nearly ran out of filling. I think next time I will add something to make it be less thick (maybe some chicken broth or milk) and so it stretches further.
Fourth, I got the cheap kind of red enchilada sauce. Do yourself a favor and don't do this unless you know it's a good brand. Western Family classic enchilada sauce pretty much tastes and smells like vinegar. Nasty. I took a few spoonfuls of it and mixed it with straight tomato sauce, added some basil, oregano, and parsley, and used that instead. It was still too vinegary. I am clearly uninitiated into the realm of red enchilada sauce, because I'm almost certain that is not how it's supposed to taste. Perhaps classic enchilada sauce (which is red) is not the same as red enchilada sauce. I welcome enlightenment in the comments on this one, because I am baffled.
Anyway, aside from all that, it still tasted decent. Not worth the effort though. I think next time I will make the following modifications:
Sour Cream Enchiladas
- 1 can cream of chicken soup
- 1 can chopped green chilies
- 1 c sour cream
- 2-3 c cooked chicken, chopped
Divide in two uneven parts. In the larger part (about 3/4 to 2/3 of the mixture) mix in:
- 1/4 to 1/2 c milk or chicken broth (enough so it is at least somewhat runny to ooze into all the cracks)
In the smaller part (about 1/4 to 1/3 of the mixture) mix in:
- 1/2 c chopped onion (or 1/4 c dried onion)
- 1 c (or so) grated cheese
- 6-8 tortillas
- red enchilada sauce that is not nasty (I may try this recipe next time, unless I find a reliable brand of canned stuff)
- extra cheese for sprinkling
Preheat oven to 350 F.
Place 1/4 c chicken/onion/cheese mix in each tortilla, then roll up and place seam down in baking dish. Repeat for all tortillas. Spread chicken/milk mixture on top, pour enchilada sauce over it, and sprinkle with more cheese.
Bake at 350 F for 20-25 min. Serve with tortilla chips.
I will continue tweaking this recipe until it is perfect... so if you have any suggestions, feel free to throw them at me. :)