LIGHT SOUR CREAM AND CHEESE ENCHILADAS
This meal is so easy to throw together on a weeknight, or even for a weekend lunch! It is based on a recipe from one of Linda McCartney's vegetarian cookbooks, and then modifed by me. I usually serve this with a pre-packaged Fiesta Taco Salad, or any nice, crisp green salad. You can also add sliced black olives for a garnish. We really enjoy this quick and easy meal!
Provided by Helping Hands
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Mix half of the sour cream with onions, diced green chilies, and one cup of the cheese.
- Brush each tortilla with green enchilada sauce.
- Place sour cream mixture in tortilla, placing it length-wise down the middle of tortilla.
- Roll up tortilla and place in baking dish, seam side down.
- After placing all enchildas in baking pan, spoon remaining sour cream on each enchilada.
- Sprinkle with remaining cheese, then pour the remining enchilada sauce over enchiladas.
- Bake for 20 minutes.
Nutrition Facts : Calories 425.6, Fat 26.2, SaturatedFat 14.9, Cholesterol 77.1, Sodium 1152.9, Carbohydrate 31, Fiber 2.2, Sugar 5, Protein 17
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