Enchiladas At Last

Allrighty, ladies and gents- Both of these enchilada recipes utilize fresh and pantry goods, are simple and are vegetarian, but can easily be amended to add shredded, cooked chicken, pork or beef. I don’t prefer it- but I have added meat before for my carnivorous husband. I call for canned enchilada sauce, and it works wonderfully. If anyone is interested in learning how to make enchilada sauce from scratch, I can teach you how, but really, for a quick week-night dinner, the canned stuff is just great.

OK, first, the recipe Mo Mommy dubbed “Crack on a Tortilla”- and beware, I don’t even want to know how many WW points this one would be- if you figure it out, please don’t spoil them for the rest of us!

DM’s SOUR CREAM ENCHILADAS

• 1 package 12-15 count flour tortillas
• 1 -16oz container sour cream
• 1 -8 oz package cream cheese, softened
• 1 -6oz can diced mild green Anaheim chilies
• 1 can condensed cream mushroom soup
• 1 can black beans, rinsed and drained
• 1 bunch fresh scallions, white and green, sliced thinly
• 1 clove fresh garlic, minced or pressed
• shredded jack or Colby cheese
• 1 small can sliced black olives, drained
• 1 can red enchilada sauce

1. Preheat oven to 350 degrees
2. In a large bowl, combine sour cream, cream cheese, chilies, soup. Mix with wooden spoon until uniform in texture.
3. Add drained and rinsed black beans, sliced scallions, and garlic. Gently mix well
4. Fill each tortilla with a portion of the sour cream mixture, some shredded cheese, and roll tightly, and place in a lightly oiled large casserole dish
5. Pour can of sauce evenly over enchiladas, top with extra cheese and sliced olives.
6. Bake for 1/2 hour or so, until top is bubbly and golden.
7. Enjoy!

 

DM’s WHOLE WHEAT VEGGIE ENCHILADAS

• 1 package 12-15 count whole wheat tortillas
• 3 Tbsp Olive oil for sauteing
• 1 small onion, diced
• 2 cloves garlic, minced or pressed
• 1 -6 oz. can chopped Anaheim green chilies
• 1 small zucchini, seeded and diced
• 8 oz. crimini or button mushrooms, chopped
• 2 plum tomatoes, seeded and diced
• 2 cups fresh spinach, chopped
• 1 can low-fat cream of mushroom condensed soup
• 1 can rinsed and drained black beans
• shredded jack or Colby cheese
• 1 can green enchilada sauce

1. Preheat oven to 350 degrees
2. In a large pot or skillet, heat oil until shimmery, and add onion. Saute ’til translucent.
3. Add mushrooms, cooking until liquid has been released and the pan reduces
4. Add zucchini and tomatoes and cook until reduced as well.
5. Add chilies, fresh spinach, and garlic, cooking until fragrant and wilted-then remove from heat.
6. Off of heat, add soup and black beans, stirring gently to combine.
7. Fill each tortilla with a portion of the veggie mixture, some shredded cheese, and roll tightly, and place in a lightly oiled large casserole dish.
8. Pour can of green sauce evenly over enchiladas, top with extra cheese.
9. Bake for 1/2 hour or so, until top is bubbly and golden.
10. Enjoy!