Tag Archives: sour cream

Flour Tortilla Enchiladas with Pepper and Tomato Salsa

21 Feb

The variety of enchilada recipes out there make me so very happy. I love when recipes mix spicy and creamy together. That just makes my whole mouth happy with every bite!

Flour Tortilla Enchiladas with Hot Tomato Salsa

Serves 4
Prep. Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

4 oz. cream cheese
3 TB sour cream
1 onion, chopped
15 oz. can kidney beans, drained and rinsed
2 red bell peppers
1 pound tomatoes, quartered
1 can diced green chilies
1 egg
3/4 cup sour cream
1 cup cream
salt
8 flour tortillas
2 TB grated parmesan

Directions:
1. To make the filling: Beat cream cheese, sour cream, onion and kidney beans until well mixed.
2. To make the sauce: If you have a gas stove, turn on burner and blacken the outside of the red bell peppers. Otherwise, broil the peppers for 5-10 minutes until the skin starts to bubble. Wrap peppers in damp towels for 5 minutes. Run peppers under cold water and remove as much of the skin as possible. Cut the peppers in half and remove seeds.
3. Combine peppers, tomatoes, and green chilies in blender. Mix well. Add the egg, cream, sour cream and mix well.
4. To make enchiladas: Preheat oven to 375 degrees F. Pour half the salsa into deep pie dish. Dip tortilla into the sauce until completely covered. Place on working surface, spoon 1/8 of filling, roll tortilla and place at one end of large casserole dish. Continue this process with the remaining tortillas.
5. When all of the tortillas are filled and rolled, cover the top with the remaining salsa and grated cheese.
6. Bake enchiladas for 20 minutes.

Southwestern Tortilla Stack

30 Mar

I love Mexican food.  I usually need a nap after I eat it, but never seem to mind that!  This is a great vegetarian Mexican dish that I found in one of my many awesome cookbooks.

The following recipe was found in Tex-Mex Recipes

Southwestern Tortilla Stack
Vegetarian Recipe

Serves: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
1 30 ounce can of vegetarian refried beans
1/2 cup sour cream
1 4 ounce can green chilies, drained
1/2 teaspoon ground cumin
3 10 inch flour tortillas
1 cup shredded cheese

Directions:
1. Preheat oven to 425 degrees. Grease casserole dish (Oil spray or butter)
2. Combine beans, sour cream, chilies, and cumin; set aside.
3. Place one tortilla in bottom of casserole dish. Top with half of bean mixture and 1/3 of the shredded cheese. Top with second tortilla; repeat layers of beans and cheese.
4. Cover with remaining tortilla; sprinkle with remaining cheese, cover with foil.
5. Bake 20 minutes. Cut into wedges. Serve with salsa.

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