![]() How to Make Sour Cream Enchilada Casserole.It is a cheesy, creamy, layered casserole and you get the taste of enchiladas without having to mess with rolling up tortillas! Jump to: While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25.Sour Cream Chicken Enchilada Casserole has every flavor you want in a Mexican chicken dinner. Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’ve certainly changed since I was 18, why couldn’t my sour cream sauce change as well? And if I do say so myself, we’re both much improved by the changes made through the years. This time, I wasn’t bored! In fact, this sauce was a nod to two long-ago favorites as it was the marriage of my Houston green sauce with my North Texas sour-cream sauce.īut I shouldn’t have been too surprised. A handful of cilantro was also added for an herbal boost. While my tastes have changed since those days, I am still a fool for sour cream (give me a spoon and a carton and I’ll be eating myself silly in no time) so I decided to revisit this North Texas classic.Īfter following what was purported to be a close approximation of this restaurant’s recipe, I was struck by how bland the sour cream sauce was-I couldn’t believe I used to love it so much! I tried punching it up with some cayenne, garlic, and cumin, but it was still too flat for me-it needed some tang.īecause I was afraid lime juice would curdle the sauce, I pureed it with some tomatillos instead. My love for these enchiladas is firmly embedded into those four years I was in college-I hadn’t eaten them before and I had rarely eaten them since. What this sauce lacked in piquancy, however, it made up for it in creamy comfort and a taste so smooth I’d always order an extra bowl on the side. Sometimes, a few pickled jalapeños were added, yet they provided more color than fire, as all that dairy mitigated any heat. The sauce itself was a creamy blend of sour cream and chicken broth. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple formula that still yielded plenty of flavor. Green sauce was gone, with sour-cream enchilada sauce to be found in its place. This is what I discovered when I went to college in the small town of Sherman near the Oklahoma border. Tex-Mex is the large umbrella phrase that covers what people have determined to be Americanized Mexican food, but it’s a very broad term as a Tex-Mex plate found in North Texas will be very different than a Tex-Mex plate found near the Gulf. We’d toast our break with tall glasses of iced tea and salty chips dipped in salsa, and as we were in North Texas, most of us would order the house special-sour cream chicken enchiladas. ![]() When I was in college, on Saturday afternoons a large group of us would celebrate the weekend by going to lunch at the local Tex-Mex restaurant. ![]()
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