Vegetarian Enchiladas with Chipotle Sour Cream

[Guest guest]

Vegetarian Enchiladas with Chipotle Sour Cream

 

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Chipotle Sour Cream:

1 cup Sour Cream, unflavored yogurt

2 teaspoons Chipotle Chiles Canned in Adobo

1/4 teaspoon Salt

Enchiladas:

8 (10 inch) Flour Tortillas

2 medium Onions, thinly sliced

2 medium Bell Peppers, all colors, cut in thin strips

2 medium Zucchini , cut in thin strips

1 Serrano Pepper, cut in thin strips

2 tablespoons Chipotle Chiles Canned in Adobo

1 tablespoon Lime Juice, fresh

1 teaspoon Salt

1/2 teaspoon Black Pepper

2 tablespoons Sunflower Oil

1 cup Cheddar Cheese, shredded

Salsa

Lime Wedges

Cilantro for garnish

 

For sour cream In small bowl, combine ingredients. Cover and

refrigerate. Can be prepared up to 1 day ahead.

Preheat oven to 350. Wrap tortillas in tin foil and heat in oven for

15 minutes. Meanwhile, in large bowl, combine onions, bell peppers,

zucchini, chilies, chipotle, salt, pepper and mix until well

blended. In large skillet, heat 1 tablespoon oil over medium high

heat. Add vegetables in batches and cook, stirring often and adding

more oil if necessary, until tender. Add lime juice and mix well.

Fill each tortilla with 1/8 of the mixture, 1/8 of the cheese and

wrap egg roll style. Place on a baking sheet. Bake for 10 minutes

just to melt the cheese. Serve with rice, salsa and lime wedges on

the side. Put a dollop of the chipotle sour cream on top of the

enchiladas, garnish with cilantro and serve.

[Guest guest]

Yummmmmm . Sounds Great.

Judy

 

>Donna

 

 

Vegetarian Enchiladas with Chipotle Sour Cream

 

---

-----------

 

Chipotle Sour Cream:

1 cup Sour Cream, unflavored yogurt

2 teaspoons Chipotle Chiles Canned in Adobo

1/4 teaspoon Salt

Enchiladas:

8 (10 inch) Flour Tortillas

2 medium Onions, thinly sliced

2 medium Bell Peppers, all colors, cut in thin strips

2 medium Zucchini , cut in thin strips

1 Serrano Pepper, cut in thin strips

2 tablespoons Chipotle Chiles Canned in Adobo

1 tablespoon Lime Juice, fresh

1 teaspoon Salt

1/2 teaspoon Black Pepper

2 tablespoons Sunflower Oil

1 cup Cheddar Cheese, shredded

Salsa

Lime Wedges

Cilantro for garnish

 

For sour cream In small bowl, combine ingredients. Cover and

refrigerate. Can be prepared up to 1 day ahead.

Preheat oven to 350. Wrap tortillas in tin foil and heat in oven for

15 minutes. Meanwhile, in large bowl, combine onions, bell peppers,

zucchini, chilies, chipotle, salt, pepper and mix until well

blended. In large skillet, heat 1 tablespoon oil over medium high

heat. Add vegetables in batches and cook, stirring often and adding

more oil if necessary, until tender. Add lime juice and mix well.

Fill each tortilla with 1/8 of the mixture, 1/8 of the cheese and

wrap egg roll style. Place on a baking sheet. Bake for 10 minutes

just to melt the cheese. Serve with rice, salsa and lime wedges on

the side. Put a dollop of the chipotle sour cream on top of the

enchiladas, garnish with cilantro and serve.