Sour Cream Enchiladas

This is a recipe I originally got from my aunt Andi. She used to make these when we’d go visit her and uncle Ray. They are super-easy to toss together, and the ones she used to do were often just LOTS of cheese, and in fact I’ve done them using the really small tortillas as an appetizer for a party we catered once when I was cooking years ago.

This particular version is seafood, but feel free to try it with some shredded chicken. And since it uses canned and other ready to go ingredients, they are super quick to whip together.

Ingredients

• 6 taco size flour tortillas
• 1 10-3/4 oz can cream of onion condensed soup
• 8 oz sour cream
• 4 oz can of chopped green chilies
• 1-8 oz package artificial crab meat
• 2 oz salad shrimp
• 1-1/2 cups shredded cheese
• 4 green onions, chopped

Method

Start by heating the oven to 350. Then in a small bowl combine the soup, sour cream, and can of chilies, don’t drain them, the liquid helps thin out the soup. If you don’t like cream of onion, try cream of chicken or cream of mushroom. And you can use only half the can of chilies if you want… it’s just you usually don’t have anything else to use the other half for, so might as well use them up. If you want to kick up the heat a bit, use the chopped jalapeños instead.

Put the shrimp in a small strainer and run them under cold water for a couple minutes while you shred up the imitation crab meat and put it all in another small bowl. By this time the shrimp should be thawed, fold them up in a paper towel and pat them dry before adding to the crab. Then add about half the cheese, about half the chopped green onion, about 1/2 to 3/4 cup of the sauce and mix it all up. You don’t want the crab/shrimp mix soupy, use just enough to coat it all. My cheese preference is marble-jack, but go with what you prefer.

Take 3 of the tortilla and pop them in the microwave for 30 seconds. Take them out and spoon a scant half-cup of the crab mix in the middle and spread it out a bit. Roll them up, you can do open ends, or close ends like a burrito. I did closed cause they fit my 6×9 baking pan better. Spritz the pan with some non-stick spray before laying the filled tortillas in there.  If you’re using an 8×8 or other wider pan, feel free to roll them up open ended, just spread the crab mix out more.

Once the first three are done, do up the other three. Then pour the remaining sour cream sauce over the top of them all and top that with the rest of the cheese. Pop this in the oven about 20 minutes until the cheese is bubbly. Serve up a couple per person garnished with some of the chopped green onion and a side dish like the skillet corn shown in the picture.

Notes

This recipe will make six very filled enchiladas, enough for dinner for a couple people with left overs for lunch the next day. This recipe doubles very easily, you can skip doubling up on the chopped chilies if you want.. or not. And one of these days I am going to attempt to make a healthier version of this, but for now it is a very tasty, nostalgic indulgence for me to have once in a great while.