Light Sour Cream and Cheese Enchiladas
Prep Time: 7 minutes | Cook Time: 20 minutes | Total Time: 27 minutes
Servings: 4
This delectable recipe for Light Sour Cream and Cheese Enchiladas offers a delightful, quick-to-prepare meal that perfectly balances ease and flavor. Drawing inspiration from a classic vegetarian recipe by Linda McCartney, this modified version is lightened up for a healthier take on a beloved dish. Ideal for busy weeknights or leisurely weekend lunches, these enchiladas pair wonderfully with a pre-packaged Fiesta Taco Salad or any crisp, fresh green salad. For an extra touch, you can garnish with sliced black olives. Your family will appreciate this tasty and speedy dinner solution!
Ingredients:
- 2/3 cup finely chopped onion
- 1 1/2 cups light sour cream
- 1 1/4 cups diced green chilies (canned or fresh)
- 1 cup shredded cheese (your choice, but a mild cheddar or Mexican blend works well)
- 4 flour tortillas
- 1 cup green enchilada sauce
Instructions:
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Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure your enchiladas bake evenly and become beautifully golden.
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Prepare the Sour Cream Mixture: In a mixing bowl, combine half of the light sour cream with the finely chopped onions, diced green chilies, and one cup of the shredded cheese. Stir until all ingredients are well incorporated.
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Prepare the Tortillas: Lightly brush each flour tortilla with green enchilada sauce. This step adds a layer of flavor and helps to prevent the tortillas from becoming too dry during baking.
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Fill the Tortillas: Place a generous amount of the sour cream mixture down the center of each tortilla, spreading it lengthwise. This will be the delicious filling for your enchiladas.
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Roll and Arrange: Carefully roll up each tortilla around the filling, ensuring the seam is on the bottom. Place the rolled tortillas seam side down in a baking dish.
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Add the Toppings: Once all the enchiladas are arranged in the baking dish, spoon the remaining sour cream mixture evenly over the top of each one. Sprinkle with the remaining shredded cheese.
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Add Enchilada Sauce: Pour the remaining green enchilada sauce over the enchiladas, making sure they are well-covered. This will create a rich, flavorful sauce that enhances the overall dish.
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Bake: Place the baking dish in the preheated oven and bake for 20 minutes. The enchiladas should be hot and bubbly with a golden, slightly crispy top.
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Serve and Enjoy: Allow the enchiladas to cool slightly before serving. Garnish with sliced black olives if desired, and enjoy your quick and easy meal!
This recipe offers a fantastic blend of flavors and convenience, making it an excellent choice for any occasion when you’re short on time but still crave a satisfying and delicious meal. Enjoy these Light Sour Cream and Cheese Enchiladas with your favorite salad for a well-rounded and delectable dinner. 🌮🧀🥗
