Light Sour Cream and Cheese Enchiladas |
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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This meal is so easy to throw together on a weeknight, or even for a weekend lunch! It is based on a recipe from one of Linda McCartney's vegetarian cookbooks, and then modifed by me. I usually serve this with a pre-packaged Fiesta Taco Salad, or any nice, crisp green salad. You can also add sliced black olives for a garnish. We really enjoy this quick and easy meal! Ingredients:
2/3 cup finely chopped onion |
1 1/2 cups shredded mexican blend cheese |
1 1/4 cups light sour cream |
1 (10 ounce) can green enchilada sauce |
2 ounces diced green chilies |
4 flour tortillas |
Directions:
1. Preheat oven to 375 degrees.
2. Mix half of the sour cream with onions, diced green chilies, and one cup of the cheese.
3. Brush each tortilla with green enchilada sauce.
4. Place sour cream mixture in tortilla, placing it length-wise down the middle of tortilla.
5. Roll up tortilla and place in baking dish, seam side down.
6. After placing all enchildas in baking pan, spoon remaining sour cream on each enchilada.
7. Sprinkle with remaining cheese, then pour the remining enchilada sauce over enchiladas.
8. Bake for 20 minutes.
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