Wednesday, January 8, 2014

Sour Cream Meatless Enchiladas {Recipe}

Another year has come and gone and, now that one full week of 2014 has gone by, many of us are evaluating our resolutions and whether or not they have a possibility of extending further into the year. Have you quit smoking, lost weight, gotten out of debt or become organized yet?

For me, I have chosen to focus on the ones that are attainable, because it's much more fun to feel accomplished than to quit, right? First and foremost, I'm on a mission to spend more time in the kitchen creating things that are more creative and filling than, say, grilled cheese.

Instead, in my time browsing online, I've made a list of recipes that I'm determined to try this year in hopes of increasing the number of items that are in our usual menu rotation.

And, as I have always loved enchiladas, when I came across this recipe from The Pioneer Woman for Sour Cream Enchiladas, I knew that it was going to be at the top of my list.

enchiladas recipe

Sour Cream Meatless Enchiladas

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 6 servings

Ingredients

12 whole corn tortillas
Canola oil, for frying
1 can (20 ounce) enchilada sauce
2 cups BREAKSTONE'S or KNUDSEN sour cream
3 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, grated
1 cup sliced/chopped green onions
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)

Instructions

Preheat oven to 375°.

Mix together sour cream, green onions 1½ cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp). Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

sour cream enchiladas

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle with sliced green onions.

cheese enchiladas recipe

I left out the cayenne pepper and still found that there was plenty of kick in the enchilada sauce (I bought the mild version, so I can't imagine the spice in the medium or hot!) so be prepared for some yummy, sour creamy, cheesy goodness with a punch!

This New Year and beyond, be sure to browse the large number of recipes available at KraftRecipes.com to find a huge selection of ideas that are creative, delicious, fun and perfect for enjoying a filling meal at home with your family.

This post is a part of a partnered campaign with Kraft Foods, however, all thoughts and opinions shared are honest and my own.

14 comments:

Mommy Lisa said...

That seems like a LOT of sour cream and cheese. ;)

Kitty Iecvan said...

I love enchiladas! They'd be great with some beans too!

Jean Brinkley said...

These sound super decadent and delicious! I don't have much experience with enchiladas, but looks pretty simple, too. Thanks!

slehan said...

This is a nice simple recipe. I'd add more cheese in the middle and some chopped peppers.

slehan at juno dot com

tanya holland said...

I love enchiladas. I would eat these but my husband and son would not, especially my son. He thinks he has to have meat with everything.

slehan said...

I tried your recipe and it was very good. I did add some chopped jalapenos since I like it spicy.

slehan at juno dot com

M Clark said...

Yum, this is a great recipe and I love that they're meatless. Thank you for sharing this recipe.

Tammy Woodall said...

Everyone in my home loves all the ingredients in the recipe. This will be a big hit with my family. I can't wait to try it out. Thanks.

Rose-Marie said...

I'm swooning because I love sour cream! by the bucket - so this speaks to me for sure, never thought of making this meatless recipe, but now I won't rest content until I make a double batch!

Remus said...

I have made chicken and beef enchiladas, but I haven't ever thought about making meatless ones. I am surprised the recipe didnt call for beans though

Shannon said...

Thank you for posting a meatless recipe. Have a lovely day.

GoGreen said...

I might try this for Meatless Monday.



Bonnie

DG Middendorf said...

Ok, this one will be a hit. Our little bunch loves any kind of Enchiladas.

lil_lady_dz said...

I love the meatless recipes! When I make lasagna sometimes I add all veggies and you cant even tell there is no meat in it, and my hubby and kids love it. Thanks for this awesome recipe!