Tuesday, September 7, 2010

Sour Cream Enchiladas

My husband travels to New Mexico quite often for business. While in New Mexico he has noticed that many many recipes there contain green and red Chiles. Literally the state has their own, New Mexico chile (or at least that is the horticultural name~in grocery store terms I think it is the Hatch). This recipe is based on a recipe found in the Green Chile Bible. Now I have made some changes so as always if you want to see the original you are gonna have to buy the book!
1 package Lightlight Ground soy crumbles
8 ounces 2% Cheddar Cheese, shredded
2 cups light sour cream
12 yellow corn tortillas
2 whole chiles roasted, peeled and chopped (I used Anaheim chiles from my garden)
1 cup shredded lettuce (optional)
1 medium tomatoes, chopped (optional)
  1. Move the rack of your oven to the lower middle position and preheat the oven to 350°. Grease a 9x13 inch baking dish and set aside
  2. Saute the crumbles in a skillet over medium high heat until cooked through, about 5 minutes. Meanwhile, warm the 2 cups of enchilada sauce on the stove in a small saucepan. Add 1/2 cup of the sauce to the crumbles, along with half the cheese.
  3. Lightly fry each tortilla in a dry skillet until each is malleable. Working with one tortilla at a time, place 2 tablespoons of the soy crumble and cheese mixture to the center of each tortilla along with 1 tablespoon of sour cream. Roll each tortilla and place seam side down in the baking dish.
  4. Spread the remaining sour cream over the top, sprinkle with chiles and the remaining cheese. Lastly, carefully spoon the enchilada sauce over the enchiladas. Spread it out carefully using an offset spatula.
  5. Bake for 20 to 30 minutes or until the sauce is bubbly and the cheese is melted.
  6. Top with lettuce and tomato before serving, if you so desire.
  7. Serves 12 (one enchilada per serving). 239 calories, 8 grams of fat, 2 grams of fiber

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