A blog I like and follow is The Pioneer Woman cooks, an American blog that is incredibly popular. Ree writes in a warm funny way about what she cooks for her cattle ranch cowboy for a husband, she takes great photos and the recipes are great, so if you haven’t discovered her already, then take a peak.

I am so glad I stumbled upon her blog, because otherwise I would not have known about this recipe. OK, I actually prefer regular enchiladas to these, but they are very good and perfect for vegetarians and would cure any hangover with all that creamy cheesyness.

Sourcream enchiladas, serves 3

Adapted from The Pioneer Woman

6 tortillas

vegetable oil

1 jar enchilada sauce

200 ml soured cream

2 handfulls grated cheese, such as Monterey Jack

100 ml chopped spring onions

1/2 tsp ground cumin

1/2 tsp paprika

a few chilli flakes

some more cheese

Mix soured cream, cheese, spring onions and spices. Heat up oil about 2 cm high, in a  large pan. Pour the enchilada sauce into a large bowl. Put the tortillas, one at the time, into the oil for about 10 seconds, then dip in the enchilada sauce to coat it. Place on a plate and put 2 tbsp of the cheese mixture in the middle. Fold/roll together and place in an ovenproof dish. Repeat with the remaining tortillas. Sprinkle more cheese on top and put in 200C oven for about 15 minutes. Enjoy with salad, salsa and perhaps some more creme fraiche.