Sour Cream Enchiladas (Fire Logs)
In January of this year I initiated the first phase of Mission Health- a series of dietary and behavioral changes designed to give me one fine-looking booty for swimsuit season. Like Benjamin Franklin’s quest to lead a virtuous life, my own quest for health and wellness has led to similar conclusions:
- You can’t not eat anything.
- Fish stinks in three days (in a fridge with a finicky thermostat).
- Your willpower has a limit, and it stops at sour cream enchiladas.
To me, tex-mex says a lot of things. Filling up on margaritas and complimentary salsa. Listening to blaring mariachi music while repeating your order for the third time. Trying to avoid that warped brown chip at the bottom of the basket. It’s a culture as much as a cuisine, and these enchiladas embody tex-mex with their simple ingredients and bold flavor. My boyfriend’s family had these “fire logs” on rotation throughout his childhood, and like a little black dress, they have never failed to impress.
Cook’s Warning: While making these cheesy, sour creamy lumps of tortilla-wrapped gold, you may think to yourself, “Hm, wouldn’t these bad mamma jammas be good with some roast chicken or barbacoa pork?” The answer is a resounding no. In my experience, adding meat to this dish has always undermined the innate saltiness and fattiness of the cheese-sour cream combo. Don’t fall into your own greedy trap by thinking to improve upon perfection.
Sour Cream Enchiladas (Fire Logs)
1 dozen corn tortillas
2 cups shredded Monterrey Jack cheese
1 block grated sharp Cheddar cheese
1 can (~ 15 oz) chicken broth
1 fresh onion, chopped
1 cup sour cream
4 oz Jalapeno peppers (fresh or jarred), diced
4 TBS corn starch
Water to dilute corn starch
To make sauce:
Dilute the corn starch in water until it is completely dissolved. Place chicken stock, jalapeno peppers and diluted corn starch in a sauce pan. Bring to a momentary boil. Once the mixture of cornstarch and chicken broth thickens, add the sour cream to it, reduce heat, and mix thoroughly.
To make enchiladas:
Heat corn tortillas in the microwave. I usually zap them for 15 seconds a piece to prevent torn ‘tillas, a very undesirable state for corn tortillas. Fill each tortilla with one handful of Monterrey jack cheese, one smaller handful of sharp cheddar cheese, and one handful of raw onion. Line them up neatly into two or three rows in your oiled casserole dish.
Pour the sauce over the filled tortillas. Shudder with anticipation. Gently lift each tortilla to get sauce underneath as well (prevents sticking.) Got extra cheese or onions? Just sprinkle the remains on top. Bake at 425 for 20 minutes, and let your molten enchiladas cool for about 5 minutes.
In January of this year I initiated the first phase of Mission Health- a series of dietary and behavioral changes designed to give me one fine-looking booty for swimsuit season. Like Benjamin Franklin’s quest to lead a virtuous life, my own quest for health and wellness has led to similar conclusions: 1. You can’t not eat anything. 2. Fish stinks in three days (in a fridge with a finicky thermostat). 3. Your willpower has a limit, and it stops at sour cream enchiladas.
To me, tex-mex says a lot of things. Filling up on margaritas and complimentary salsa. Listening to blaring mariachi music while repeating your order for the third time. Trying to avoid that warped brown chip at the bottom of the basket. It’s a culture as much as a cuisine, and these enchiladas embody tex-mex with their simple ingredients and bold flavor. My boyfriend’s family had these “fire logs” on rotation throughout his childhood, and like a little black dress, they have never failed to impress.
Cook’s Warning: While making these cheesy, sour creamy lumps of tortilla-wrapped gold, you may think to yourself, “Hm, wouldn’t these bad mamma jammas be good with some roast chicken or barbacoa pork?” The answer is a resounding no. In my experience, adding meat to this dish has always undermined the innate saltiness and fattiness of the cheese-sour cream combo. Don’t fall into your own greedy trap by thinking to improve upon perfection.
Sour Cream Enchiladas (Fire Logs)
Serves 4-6
Ingredients:
1 dozen corn tortillas
2 cups shredded Monterrey Jack cheese
1 block grated sharp Cheddar cheese
1 can (~ 15 oz) chicken broth
1 fresh onion, chopped
1 cup sour cream
4 oz Jalapeno peppers (fresh or jarred), diced
4 TBS corn starch
Water to dilute corn starch
To make sauce:
Dilute the corn starch in water until it is completely dissolved. Place chicken stock, jalapeno peppers and diluted corn starch in a sauce pan. Bring to a momentary boil, allowing the sauce to thicken (about three minutes or so) and then reduce to a simmer.
To make enchiladas:
Heat corn tortillas in the microwave. I usually zap them for 15 seconds a piece to prevent torn ‘tillas, a very undesirable state for corn tortillas. Fill each tortilla with one handful of Monterrey jack cheese, one smaller handful of sharp cheddar cheese, and one handful of raw onion. Line them up neatly into two or three rows in your oiled casserole dish.
Pour the sauce over the filled tortillas. Shudder with anticipation. Gently lift each tortilla to get sauce underneath as well (prevents sticking.) Got extra cheese or onions? Just sprinkle the remains on top. Bake at 425 for 20 minutes, and let your molten enchiladas cool for about 5 minutes.
