You know something must be good if you find yourself picking at all the crispy bits of sauce around the edge of the pan after you've finished eating, just to make it last a few seconds longer. This was goood.
I've only had enchiladas in red sauce before (like the homemade red enchilada sauce recipe I posted a while back), but I've seen sour cream sauces around various blogs and recipe websites, and have always been intrigued. Turns out, these people know what they're talking about. The sauce is just the right amount of tangy and spicy, and pairs perfectly with the veggie-stuffed tortillas. You don't need to top it with cheese (it's rich enough as is), so the tortillas are free to get nice and crispy.
You can stuff your enchiladas with whatever veggie filling you like. I kept it simple with some sautéed vegetables, which was perfect for letting the sauce be the star of the show, but if you're in a rush (or even if you're not), I'd also recommend this black bean and spinach version - it doesn't require any pre-cooking, so is really quick to put together. Go crazy.
I'm glad we were able to restrain ourselves enough to keep half of this for later - I'm looking forward to the leftovers already. We could probably have managed to polish these off in one sitting though, they're that good. I definitely wouldn't have complained.
- 1tbsp oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 large red pepper (or 2 smaller ones), diced
- 1 small courgette, diced
- 4 medium mushrooms, diced
- 120g tinned sweetcorn, drained
- 4 large flour tortillas
- 150g cheddar cheese, grated
- 15g butter
- 2tbsp (heaped) plain flour
- 350ml vegetable stock
- Black pepper
- 3tbsp (level) sour cream - I used low fat
- 2tbsp jarred green jalapenos, finely chopped (if you want to use fresh jalapenos, lightly sauté them before use)
- Fresh coriander, chopped, to garnish
- Spring onions, chopped, to garnish
- Heat the oil in a large frying pan, and cook the onion, garlic, pepper, courgette and mushrooms over a medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweetcorn, and mix to combine.
- Spoon a quarter of the vegetable mixture in a line along the centre of one of the tortillas, and top with 1-2tbsp grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.
- Heat the oven to 200°C (Gas Mark 6 / 400°F).
- Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, finely chopped jalapenos, and the remaining cheese. Mix well until smooth and fully combined.
- Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are hot through. Garnish with coriander and spring onions.
Marcy says
How many calories and nutrition value is important to notate on site I want to make but want to know the calorie value too
Becca @ Amuse Your Bouche says
Hi Marcy, I don't offer nutritional information on my site. If you want, you can plug the ingredients into a site (e.g. My Fitness Pal) to find the info.
Shiloh Barkley says
Hey Lady! I made these tonight! I would recommend for others to do 20 minutes at 400F or 30 minutes at 350F. Sure was tasty!
Becca @ Amuse Your Bouche says
Thanks Shiloh, glad you enjoyed them! :)
Faith says
Thanks for your answer. I can't wait to try this out very soon! With some guacamole and margaritas it will be a great Mexican treat! I just found your website and all your recipes look soooo good! It will be hard to know what to try out first....appreciate you sharing so many great ones!
[email protected] says
Thanks a lot Faith! Means a lot :)
Faith says
Oh, yum! Mexican food is my favorite and this one looks amazing! I can't wait to try the sour cream jalapeno sauce on top! I have a quick question...do you need to cover it lightly with tinfoil for all or part of the cooking time? Wasn't sure if it would get too dried out otherwise. Thanks for the advice, and thanks for sharing this recipe!!
[email protected] says
Hi Faith, I just baked mine uncovered and they turned out absolutely fine, not dry at all! If you're concerned though you can check on them halfway through, and if it looks like they're getting too crispy you can then cover them :) hope you enjoy!
Anonymous says
Looks good.. but sour cream isn't vegetarian.
Becca @ Amuse Your Bouche says
Actually a lot of brands are.
Maria Lopez says
Daisy brand is.
Jessica @ Barefoot by the Sea says
Love this - I just really enjoy mexican and veggie foods so this would be a hit in my book. Add jalapenos and sour cream? That's just bliss! Thanks for sharing - I will be trying this next week! New follower - would love for you to come visit as well! http://www.barefootbysea.blogspot.com
Carole says
Great pics, Becca. Thanks for linking up with Food on Friday. Cheers
ashley - baker by nature says
Um, this looks all kinds of awesome!
Ashley Bee says
Oh goodness this looks tasty! I looove jalapenos!
Kiersten @ Oh My Veggies says
I think the crispy bits of sauce leftover on the dish are my favorite part of any casserole. :) This looks delicious!