Even if you don’t feel that you are the best cook in the world, you will probably do well with this easy to make sour cream enchilada recipe.

If you are vegetarian, just substitute the meat in this recipe with the vegetarian beef or chicken flavored crumbles or strips that you can find in the frozen food section of your grocery store and substitute the meat drippings with one ounce spring water, 1 cup mushrooms, garlic and onions, chili powder and salt (to taste) sautéed in olive oil. You can strain off the flavored broth or use all the vegetables in the enchilada recipe as your drippings.

You will need:

• chili powder
• garlic or garlic powder
• cumin
• 1 whole onion (any breed)
• 2 peppers (any color)
• 1 tblsp. Flour
• scallion’s
• flour tortillas
• shredded Mexican cheese blend that you like
• 1 lb. thinly sliced raw chicken breasts or steak
• Sour cream
• tomato sauce
• salt and pepper (to taste)

Preheat oven to 350 degrees.

1. Create a meat rub with the garlic powder, chili powder, cumin, salt and pepper. Let the meat sit overnight. Don’t go crazy with the salt. Don’t make it too salty. The recipe will add more salt, so you want to stay moderate with the salt in your rub.

2. The next day, sauté the meat with peppers and your sliced onions and ½ of your garlic. You can cook steak rare to medium rare. Cook chicken breasts all the way through. You can grill your meat too if you like as well for a really good flavor.

3. Sauté scallions and garlic until fragrant. Add water, flour, chili powder, garlic, cumin, and scallions to your meat droppings. Heat the mixture until the droppings are heated completely and safe for consumption. Stir to make sure that the flour and all ingredients are dissolved. You might have to use a blender to make it especially smooth. You want to make a thin sauce.

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4. Prepare a baking pan by oiling it with olive oil. Add a layer of flour tortillas, sour cream, and a layer of tomato sauce, meat and cheese. Make your sour cream layers thin to medium-sized. Then add a layer of sauce. Repeat this until you’ve layered your materials to the top of the pan. Add a final thick layer of sauce, and a layer of cheese.

5. Bake enchiladas on 350 degrees for at least ½ hour or until the cheese looks done and brown, but not burnt on the top.