VEGETABLE AND GREEN CHILI SOUR CREAM ENCHILADAS!

VEGETABLE AND GREEN CHILI SOUR CREAM ENCHILADAS! image

Yield 8 people

Number Of Ingredients 13

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1 1/2 cups chopped onion (about 1 large onion)
2 cloves chopped garlic
2 cups chopped mushrooms
1 cup frozen corn
1 cup black beans (canned, drained)
2 Hatch or Anaheim chilies, roasted, skinned, and chopped
1 14oz can green chili sauce
1/2 tsp cumin
1/8 tsp dried oregano
1/4 tsp dried basil
1/2 cup lowfat or fat free sour cream
6 flour or whole wheat tortillas
1/2 cup of low-fat jack cheese

Steps:

Remove the veggie mixture from the heat and put a dry pan over the heat. Once it's warm, place a tortilla on the dry pan for about 45 seconds on each side. This will soften up the tortillas so you can roll them without them cracking. Take a large glass baking dish (I'm sure any dish would work) and pour about 1/4 cup of the green chili enchilada sauce on the bottom of the dish. This will prevent the tortillas from sticking. Take your heated tortilla and spoon about a tablespoon of the sour cream mixture into the center of it. Top with a couple spoonfuls of veggies, and finish with a light sprinkle of cheese. Take one side of the tortilla and carefully roll it until you have a mini burrito. Don't fill these too much though because they are, after all, enchiladas and NOT burritos. Place the enchilada, seam side down, into the prepared dish.