Recipe(tried): Pancho's Mexican Buffet Sour Cream Enchiladas (copycat recipe)

I see this is a very old post. But I too grew up in Houston and Pancho's was one of those unique and wonderful places I grew up on. Now a thousand miles away I have tried to recreate some of their best items.

So try making the sauce with some tomato base like some tomato paste and sauce and puree some roasted red pepper. You should have about 75% red pepper volume and about 25% tomato base. I use peppers from a jar and drain them and puree them to a very smooth texture.

Cook that in a sauce pan low heat for about 20 minutes with a good amount of whole cloves a dash of cumin and some Mexican oregano. go easy on the spices. this sauce should have a bit of a sweet taste, I add about a couple teaspoons of sugar a couple minutes before I take it off the heat. It has a smooth texture. the sugar not only sweetens the sauce but helps open up all the flavors and enhances the flavor of the cloves.

The enchilada ... I fine grate monterrey jack about and colby 50/50 and mix it all together. into the cheese I mix in sour cream and make a thick paste of cheese. Spread the cheese paste onto a soft fried corn tortilla and roll it. Once your pan is filled with enchiladas, pour the sauce over and bake for about 15 minutes until the cheese melts. Remove and spoon sour cream on top! I actually use a ziplock bag and use it as a sour cream dispenser and squeeze a couple rivers of sour cream over them.