- 1/2 pint heavy cream
- 2 tablespoons buttermilk
- 1/2 cup peanut oil
- 12 freshly made corn tortillas
- 2 onions, finely chopped
- 1 cup grated Chihuahua cheese
- 1 pound tomatoes (broiled until blackened on the outside)
- 1 clove garlic, peeled
- 2 fresh serrano chiles
- 2 tablespoons peanut or safflower oil
- 1/2 teaspoon salt
- Sour Cream: Mix together heavy cream and buttermilk to make sour cream; set mixture
in warm place until it is set, about 6 hours).
- Tomato Sauce: Blend tomatoes, blackened skin, core, and all, garlic and peppers.
Heat the oil and fry the sauce for about 5 minutes, or until it has reduced and
thickened. Add the salt; set aside to cool a little. Stir in sour cream and heat
through gently. Don't let it boil or it will curdle!
- Enchiladas: Heat oven to 350 degrees F.
- Heat the oil and fry the tortillas one
by one, without letting them become crisp. Dip the tortillas into the warm tomato
sauce to lightly cover them. Fill with the onions and cheese. Roll the filled tortillas
up loosely and set them side by side in an ovenproof dish.
- Cover the enchiladas
with the remaining sauce and sprinkle with cheese and onion. Heat in the oven for
no more than 10 minutes.
- Serve immediately.
Yield: 6 servings
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