Friday, May 4, 2012

Kate's Sour Cream Enchiladas

     Since it has been raining almost every day here this week and on the only dry day we had, our kitchen sink became clogged and I had to wait all day for a plumber, I am posting a recipe that I first tried last year.  This recipe for Kate's Sour Cream Enchiladas comes from the pdf cookbook Campfire Dutch Oven Cooking, it's a book of recipes compiled from 16 years of Alaska's Becoming an Outdoor Woman classes.  If you have a chance, be sure to download it and save it to your hard drive, it contains some excellent recipes.  I made these enchiladas with a combination of Mozzarella and Cheddar cheeses and substituted the canned chicken with 3 cups of shredded, pre-cooked, rotisserie chicken. They baked in my 12 inch oven with 12 coals in a ring around the bottom and about 24 on the lid.  The sour cream filling bakes down into the enchiladas and keeps them from drying out and sticking to your dutch oven.  Creamy and delicious, it is easy to see why the students in the Outdoor Woman classes have made this their favorite recipe.

Kate's Sour Cream Chicken Enchiladas
8 large flour tortillas
2 cups sour cream
2 cups cottage cheese
3 cups shredded Mozzarella, 1 cup reserved for topping
1 small onion OR 4-5 scallions, diced
1 4 oz. can diced green chilies, drained
1 can cream of chicken soup
1 large can of chicken OR 3 cups shredded, cooked chicken

     Lightly oil or spray 12 inch dutch oven.
     In a large bowl, combine sour cream, cottage cheese, chicken, chicken soup, diced green chilies, chopped onion and Mozzarella cheese; mix well.
     Spoon the filling into tortillas, reserving approximately one-third to pour over tortillas.
     Fill tortillas and place side by side in prepared oven.
     Spread the reserved portion of the filling over the enchiladas.
     Bake at 350 degrees for 35-40 minutes or until bubbling.
     Sprinkle with remaining cheese and bake for 10 minutes more or cheese has melted and browned.
     Makes 4 servings.
     Note: If you're in a hurry, simply shred the tortillas into the mixture and stir everything together. Pour it all into the Dutch Oven, top with Mozzarella and bake until bubbling and a golden brown crust has formed.

Fill flour tortillas and place in your prepared oven

Spread with remaining filling mixture

Bake for 35 minutes at 350 degrees then sprinkle with 1 cup cheese

Super creamy and moist

No comments:

Post a Comment