Sour Cream is the kitchen underdog. It’s often underestimated, but a key player in turning ordinary recipes into extraordinary. Be it Premium, Light, Fat Free or Natural, you can’t go wrong with Tillamook Sour Cream.

Here are some favorite recipes from the Tillamook Kitchen that use Sour Cream. Behold the possibilities.

Dipping Quesadilla

Monster Muenster Panini

Pepperbelly Melt

Carne Asada Tacos

Duck Confit Quesadillas

The Roast Dip Sandwich

Short Rib Melt

Roast Beef with Caramelized Onions

Philly Cheesesteak

Smoked Chicken Enchiladas

Citrus Strawberry Ice Cream Sandwiches

Grandma’s Chocolate Frosting

By Amalya

Home Entertaining Recipepalooza: We asked some of our favorite bloggers to share a recipe and their tips for home entertaining. This recipe comes from Sallie Kinard’s blog Texas Cottage. Sallie is a native Texan, who loves to cook for her family. Her cooking is influenced by the great variety of cultures here in Texas, as well as some great country cooking.  

Tillamook Green Chile Chicken Enchiladas 

Overview
My family loves Tex-Mex, and we eat it at least once a week. Since eating out is so expensive, I’ve learned to make it at home. Chicken enchiladas baked in a creamy, cheesy sauce are perfect for a family dinner or for a fiesta. They are so easy to make with just a few ingredients. I would serve the Green Chile Chicken Enchiladas with tortilla chips, salsa, and guacamole salad. Dessert can be as simple as fresh pineapple slices. Gather everyone in the kitchen for some cooking fun!

Prep time: 30 minutes
Total time: 60 minutes
Yield (number of servings): 6

Ingredients
10 ¾ ounce-can cream of chicken soup
1 cup Tillamook Natural Sour Cream
½ cup milk
4 ounce-can diced green chiles
½ teaspoon ground cumin
2 cups shredded, cooked chicken
3 ounces of package cream cheese, softened
12 corn tortillas
¼ cup olive oil
1 cup Tillamook Shredded Mexican Blend
Sliced green onions (optional)

Preparation
Preheat oven to 350 degrees. Spray 13×9 inch baking pan with nonstick cooking spray. In medium bowl, mix together soup, sour cream, milk, green chiles, and cumin. Then set aside the bowl. In another bowl, mix together shredded chicken, softened cream cheese, and ½ cup soup mixture.

Heat about 1 tablespoon oil in small skillet over medium heat. Place one corn tortilla in hot oil for a few seconds, turn and heat other side.** Remove and place on paper towels. Spread one heaping tablespoon of chicken mixture down center of tortilla, roll up, and place seam-side down in baking pan. Repeat with the other tortillas, adding more oil to skillet as needed.

Spread remaining soup mixture over the enchiladas and sprinkle with shredded cheese. Cover with aluminum foil and bake at 350 degrees for 25 minutes. Remove foil and bake another 5 minutes until cheese is melted and enchiladas are bubbly. Serve with extra sour cream and sliced green onions.

**I heat the corn tortillas in hot oil so they won’t break when I roll them up. You can skip this step by using flour tortillas.

About Sallie:
Tips for stress-free home entertaining:
“Keep the menu simple. Make an awesome main dish and serve it with a variety of store-bought side dishes. Make easy appetizers, such as a slice of Tillamook cheese on a whole-grain cracker.”

Kitchen advice for other moms and dads:
“We often have family gatherings and now that the kids are grown, the family is growing. When you have a party, don’t try to do everything yourself. Ask your guests (especially if it’s family) to contribute to the meal. Everyone has a dish or two they would love to share.”

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By Tillamook

New Tillamook Natural Sour Cream is made from simple, all-natural ingredients.

Sour cream is tremendously versatile. It can be used as a topping for baked potatoes and Mexican food, as a base for dips for your holiday or football party, and as an ingredient in salad dressings, cakes, cookies, biscuits, sauces, soups… you name it! It’s one hard-working condiment.

With the addition of our Tillamook Natural Sour Cream to the roster, we now boast four delicious varieties of this most versatile of dairy products. Tillamook Premium Sour Cream (which comes in 16 oz and 32 oz sizes), Tillamook Light Sour Cream, Tillamook Fat Free Sour Cream, and, of course, our Natural variety we already mentioned — all of them fresh and flavorful, all of them made from the highest quality milk from cows not treated with artificial growth hormones.”

What’s your favorite Tillamook Sour Cream? How do you eat it?

*The FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.

By Tillamook

Add lettuce and cilantro for a slightly different take on the below Nacho Frio recipe.

It’s time to bust out the chip ‘n dip! Today is another one of those frivalous food holidays that reminds us to pig out on delicious foods (that’s my kind of holiday!). Today, we will be celebrating the flavorful friendship of the chip and the dip.

There are sooo many possible combos – potato chips & onion dip, tortilla chips & salsa, pita chips & hummus… the list goes on! My favorite dip is a party classic called Nacho Frio (or 7 Layer Dip). My mom always used to make this for family gatherings and bunco nights. It’s simple, delicious, and includes two tasty Tillamook products – cheese and sour cream. There are many variations of this recipe, but here’s the one my mom got from The Oregonian many years ago:

Nacho Frio  (or 7 Layer Dip)

Ingredients:

1 can (10 oz) regular or jalapeno bean dip
3 mashed avocados
1 Tablespoon lemon juice
Salt & pepper to taste
1 1/2 cups Tillamook Sour Cream (my favorite is the Tillamook Natural Sour Cream)
2 Tablespoons dry taco seasoning
3 cups Tillamook Medium Cheddar Cheese, shredded (or try one of our Shredded Mexican Blends)
3 chopped tomatoes
2 cans (4.2 oz) sliced olives
1 bunch chopped green onions

Instructions:

1. In a large serving plate spread the bean dip.
2. Mash avocados and mix well with lemon juice, salt, and pepper. Spread over bean dip.
3. Combine Tillamook Sour Cream and taco seasoning and mix well. Spread over avocados.
4. Layer Tillamook Cheese, chopped tomatoes, sliced olives, and chopped green onions.

Serve with chips. May be refrigerated for later use.

What’s your favorite chip/dip combo? Have any recipes you’d like to share?

Photo by cuttlefish

By Tara