Recipe Adaptation: Pioneer Woman Sour Cream Enchiladas

I'm not going to lie....I may have a heart attack if I were to ever meet The Pioneer Woman in real life. I've even had conversations with friends that "I want to be her when I grow up". The lady is a homeschooling mother, photographer, comedian, writer, and most importantly for this post, a CHEF. The girl has home-cookin' under her belt, and not only does she have her own recipe website, Tasty Kitchen, but she has a cook book out, too Pioneer Woman Cooks.

And yes, I own it.

For how much I love her food, (can I get an A-Men! for her Corn Chowder with Chilies!) it's not, generally, ah, ahem, super healthy. Cough.

I'm not exactly a strict recipe follower, either. And by that I mean if I ever DID follow a recipe exactly the next thing I'd do is look outside to see if money really grows on trees.

Yeah, I improvise.

This recipe, I really revamped the ingredient list...and it still turned out fabulously!

Pioneer Woman's Sour Cream Enchiladas ::Healthy Version:: or ::What I Had In My Fridge:: or ::Screw it, it's 5:05PM::

You can check PW recipe for comparison, I'm just going to list my ingredients:

*12 corn tortillas

*1 can mild enchilada sauce

*1 TBSP cumin (yeah, I crank it up a notch here)

*1/2 c. sour cream

*1 1/2 c. brown rice (pre-cooked mine before starting)

*2 c. shredded cheese (Mexican or Chedder)

*1/2 tea cayenne pepper

*3/4 c. green onions

*1 whole pepper (yellow, red, or orange) chopped

*1 whole yellow onion, chopped

*1 TBSP garlic

*oil for frying

Start by heating garlic, peppers, and chopped onions in a pan until cooked through, set aside. Mix all ingredients EXCEPT 1/2 of the green onions into a mixing bowl and mix thoroughly. Assemble line as frying goes fast!

Fry tortillas in oil for a few seconds, with tongs coat into heated (low) enchilada sauce. Put coated tortilla on plate and spoon a big scoop of the mix. Wrap and place face down into 9X13 cooking dish. Repeat for all tortillas. Pour remaining enchilada sauce over top of enchiladas, and layer with cheese. Put into oven (375) for 15-20 mins. Serve warm.

***

Enjoy!

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