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Veggie enchiladas in jalapeno sour cream sauce

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.

Veggie enchiladas in jalapeno sour cream sauce
Recipe Type: Main meal
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 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
  1. 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.
  2. 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.
  3. Heat the oven to 200°C (Gas Mark 6 / 400°F).
  4. 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.
  5. 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.


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