Posts Tagged ‘recipes’

Vegetable and Green Chili Sour Cream Enchiladas!

CookedEnchi_1Yesterday I had an insane craving for enchiladas.  But not restaurant enchiladas which are usually super cheesy and just downright nasty (and usually one of the only ‘vegetarian’ options at Mexican restaurants. YUCK!).  I wanted homemade, chalked full of veggies, made with whole wheat tortillas, and just a hint of cheese enchiladas.  The end result isn’t as healthy as I had hoped because as I walked by the dairy section at the supermarket, I grabbed a tub of low-fat sour cream and decided to throw it into the mix.

This recipe is extremely versatile, so feel free to sub any veggies you have on hand for the ones I used.  The only thing I wouldn’t do is skip the sour cream because it’s a key ingredient, and one that makes these so freakin’ good.  Also, I made these in the early afternoon and put them in the fridge for about 4 hours.  Then when it was dinner time I just popped them into the oven.  I’m not sure, but I think letting them sit for a few hours made them taste better….just a thought.

Mixed Veggie and Sour Cream Enchiladas:

Serves 4-6, depending if you have a side dish or salad to go along with it.

1 1/2 cups chopped onion (about 1 large onion)

2 cloves chopped garlic

2 cups chopped mushrooms

1 cup frozen corn

1 cup black beans (canned, drained)

2 Hatch or Anaheim chilies, roasted, skinned, and chopped (you could also sub canned roasted chilies here)

1 14oz can green chili sauce (I used Hatch brand ‘Green Chilie Enchilada Sauce’ and it’s super delicious!)

1/2 tsp cumin

1/8 tsp dried oregano

1/4 tsp dried basil

1/2 cup lowfat or fat free sour cream

6 flour or whole wheat tortillas (I used red chili tortillas that I found at Whole Foods) or you can sub 10 corn for a more traditional enchilada

1/2 cup of low-fat jack cheese (More or less, depending on how cheesy you like your enchi’s)

Preheat your oven to 375 degrees.

Start by making the sour cream sauce.  In a food processor or blender, combine sour cream and 1/2 cup of the green chili enchilada sauce.  Put in the fridge to let the flavors blend while you prepare the other ingredients.

Drizzle some olive oil in a large pan or wok over medium heat and add the onions and garlic.  Saute until onions are soft and translucent, about 5 minutes.  Be careful not to burn the garlic.


Add the mushrooms, frozen corn, oregano, cumin, and dried basil.  Cook until mushrooms and corn are cooked through, about 3-4 more minutes.  Add salt and pepper to taste at this point.  Add the black beans and season the mixture to your liking again.  Last, toss in the chopped chilies.


Remove the veggie mixture from the heat and put a dry pan over the heat.  Once it’s warm, place a tortilla on the dry pan for about  45 seconds on each side.  This will soften up the tortillas so you can roll them without them cracking.

Take a large glass baking dish (I’m sure any dish would work) and pour about 1/4 cup of the green chili enchilada sauce on the bottom of the dish.  This will prevent the tortillas from sticking.

Take your heated tortilla and spoon about a tablespoon of the sour cream mixture into the center of it.  Top with a couple spoonfuls of veggies, and finish with a light sprinkle of cheese.  Take one side of the tortilla and carefully roll it until you have a mini burrito.  Don’t fill these too much though because they are, after all, enchiladas and NOT burritos.  Place the enchilada, seam side down, into the prepared dish.


Continue to do this until you’ve rolled up all of your enchiladas.  (Fyi, I made 6 large enchiladas and had about 1 cup of veggies leftover.  I plan on using them on top of a salad or tossed into some rice later in the week.)


Top your enchiladas with the remaining green chili sauce and a light sprinkling of cheese.  Cover the dish with foil and bake for 25 minutes.  Take the foil off and bake for an additional 10 minutes, or until the cheese is bubbly.  Let them rest for about 5 minutes before you cut into them so that the juices have time to settle.


I served mine on a bed of shredded red cabbage topped with some red salsa that I had in the fridge.  Oh, and for a little added tanginess, don’t forget about the leftover sour cream chili sauce (I didn’t need it buy my boyfriend went a little nuts with it).