I Don’t Know Which Version of This Mexican Dish I Love More – The Red Sauce or This One… What About You?
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am a lover of all dishes Mexican. I love the heat, the spice, the tender meat or stringy cheese… I love dipping chips in whatever falls out of my tacos, burritos or enchiladas like these. Yep, I’m in foodie love.
This version of enchiladas is the sour cream and cheese sauce, which is to die for. It gives a whole new dimension to the dish, and usually features tomatillo salsa. I approve whole-hearted, and if I had a dish of these and the version with red sauce I don’t know which would be my favorite.
Recipe and photo courtesy of Country Living.
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Quick Tip: Serve this up with some shredded lettuce, chopped tomatoes and onion and cilantro.