Entree: Risa's Somesized Enchiladas

posted by RisaG 02-03-103 6:42 PM

* Exported from MasterCook *
Risa's Somesized Enchiladas
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Eggs Low Carb
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg crepes
salt and pepper
12 cherry tomatoes -- halved
1/2 cup monterey jack cheese -- shredded

Chipotle Tomato Sauce:
3/4 cup marinara sauce -- sugar-free
1 tsp dried chipotle -- ground
salt and pepper

Cilantro Cream: 1/2 cup sour cream
2 tbsp cilantro pesto -- * see note

Garnish:
chopped cilantro
chopped Mexican oregano


Chop herbs. Set aside.

Mix together Cilantro Cream ingredients in a small bowl. Set aside.

Mix together chipotle tomato sauce ingredients in a saucepan and heat until simmering. Remove from heat. Let sit.

Preheat oven to 325°F.

Place an egg crepe on work surface. Sprinkle with a bit of herbs, top with 1/3 of the tomatoes. Sprinkle on a third of the cheese. Roll up and place in a greased baking pan. Do the same with the rest of the egg crepes. When all egg crepes are rolled up, pour chipotle tomato sauce over crepes. Cover with tin foil and bake for 10-15 minutes until cheese is melted and sauce is bubbly.

To serve: Place all of the enchiladas on plate. Top each with a dollop of cilantro cream. Sprinkle with more of the herbs and dribble remaining tomato sauce over plate (if there is any left in the pan).

Serve with some salsa, if you wish, or some refried beans

* For Cilantro pesto, place 1 bunch cilantro leaves in a food processor. Add 1/2 cup grated mexican cheese, 2 cloves garlic, salt and pepper and process until a fine mixture is created. Then, while machine is running, add some olive oil, in a thin stream, until the pesto is a fine puree and has a sauce consistency. Season to taste. Add some pumpkin seeds, if you wish, to the first part of the mixture.

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