Sunday, February 06, 2011

Big Billy's Sour Cream Enchiladas - a weekend recipe

Big Billy loved to entertain and he loved football. He almost always hosted rowdy guests for the Super bowl, oftentimes cooking up a one-dish meal. This is one that always pleased, and always will.


• 2 lbs shrimp, cooked, deveined and diced

• 2 Tbsp butter

• 1 onion, chopped

• 1 garlic clove, finely minced

• 16 oz tomatoes, chopped and drained

• 8 oz can tomato sauce

• ¼ c chilies, chopped

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp basil

• ½ tsp salt

• 1 pkg tortillas

• 2 ½ c Monterrey Jack cheese

• ¾ c sour cream


In a saucepan, sauté onion and garlic, in butter, until soft. Add tomatoes, tomato sauce, chilies, spices and salt and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.

Dip tortillas in tomato mixture. Put about 2 Tbsp shrimp and 2 Tbsp cheese on each tortilla. Roll and place seam down in a large baking dish.

Blend sour cream with remaining sauce mixture and pour over tortillas. Sprinkle with remaining cheese and bake, covered at 350 degrees until thoroughly heated, about 30 minutes. Serves 6 hungry football fans.


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