posted by RisaG 07-23-99 6:31 PM
Enchiladas with Chipotle Sour Cream
Recipe By : adapted from Vegetarian Times, July 1999, p. 45
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Vegetarian Days
Amount Measure Ingredient -- Preparation Method
Chipotle Sour Cream:
1 cup sour cream -- regular or nonfat
2 tsp. canned chipotle chiles with adobo sauce
1/4 tsp. salt
Enchiladas:
8 10 inch flour tortillas
2 medium onions -- thinly sliced
2 medium red, yellow or green bell peppers -- cut in thin strips
2 medium zucchini -- cut in thin strips
1 serrano chile -- cut in thin strips
2 tbsp. canned chipotle chiles with adobo sauce
1 tbsp. fresh lime juice
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. vegetable oil
1 cup cheddar cheese -- shredded
salsa -- for garnish
lime wedges -- for garnish
cilantro -- chopped
For sour cream: In small bowl, combine ingredients.
Cover and refrigerate, can be prepared up to 1 day ahead.
Preheat oven to 350°F.
Wrap tortillas in tin foil and heat in oven for 15 minutes.
Meanwhile, in large bowl, combine onions, bell peppers, zucchini, chiles, chipotles, salt, pepper and mix until well blended.
In large skillet, heat 1 tbsp. oil over medium-high heat.
Add vegetables in batches and cook, stirring often and adding more oil if necessary, until tender.
Add lime juice and mix well.
Fill each tortilla with 1/8 of the mixture, 1/8 of the cheese and wrap egg roll style.
Place on a baking sheet.
Bake for 10 minutes just to melt the cheese.
Serve with rice, salsa and lime wedges on the side.
Put a dollop of the chipotle sour cream on top of the enchiladas, sprinkle chopped cilantro around the plate and serve.
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Nutritional information (w/o cheese): Per fajita plus 1 tbsp chipotle sour cream: 289 calories, 7g protein, 11g total fat (3g sat fat)., 42g carbo, 6mg chol, 544mg sodium and 4g fiber.