Recipe: Meatless Enchiladas With Sour Cream
Summary: A Delicious Mexican Recipe For Lunch or Dinner!
Ingredients
- 1 (10 ounce) can enchilada sauce
- 1(16 ounce) can whole tomatoes
- 1/3 cup onion, chopped
- 1/2 teaspoon salt
- 1/4 cup cooking oil
- 12 corn tortillas
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups sour cream
Instructions
- In large saucepan, combine enchilada sauce, tomatoes, onion and salt; heat to boiling, stirring frequently to break up tomatoes.
- Lower heat and simmer.
- Heat oil over medium-high heat.
- Dip tortillas in hot oil for several seconds, then drain.
- Continue until all tortillas have been softened.
- On each tortilla, place a heaping tablespoon of sauce and sprinkle with cheese.
- Roll up and place, seam side down, in a shallow baking dish.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Bake at 400 degrees for 15 minutes.
- Spoon sour cream over enchiladas and serve hot.
- Serves 6
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
