Veggie enchiladas in jalapeno sour cream sauce

ByBecca Heyes
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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
Ingredients
  • 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
Instructions
  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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Vegetarian Food Blogger

Becca Heyes has been a vegetarian food blogger, recipe developer and cheese eater extraordinaire since 2011. She's been a vegetarian for significantly longer, after having stopped eating meat out of pure stubbornness at the tender age of 9. She spends her life testing recipes, sharing them with fellow veggie-lovers, and trying to think of new ways to say 'cheesy'.

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28 Comments

  1. ahh yum, those end bits do look really crispy – I’ve missed looking at your recipes, this is fab! Love the new layout too, it looks really good!

    Reply

  3. These look incredible! I’ve had red and green sauce enchiladas but have never tried a creamy sauce. I adore the idea of making vegetarian enchiladas and they look like they’re packed with delicious flavor. I could eat these every night of the week!

    Reply

  7. Here through Livejournal.com. :)

    I’ve printed this out and am looking forward to testing it out on Husband tomorrow. Mexican food typically goes down well in that quarter. :p I’ve only ever tried one enchilada recipe before, which is very good (bean-y filling with a smidge of very dark chocolate in it), but takes forever to cook. This looks a lot less complicated.

    I’ll be keeping an eye on you in the future, I think. :) Some of the best things I cook regularly, I’ve found on food blogs.

    Reply

  8. I’ve never had anything but a red sauce with enchiladas also, but this sounds creamy and delicious. Not that I wasn’t sold just by the picture, though. Can’t wait to try this, and I may just try your spinach filling as I love spinach.

    Reply

  9. I love Mexican Foodies!! What a great idea to stuff with veggies!! I am now following via GFC:) And Pinning this!! (yes, I will definitely make it:)

    Also would love to invite you to Lets Get Social Sunday where you can link up your blog and all your social sites to make new friends and gain new followers!!
    http://www.myturnforus.com/
    Hope to see you there!

    Reply

  10. I love the idea of a veggie enchilada in a sour cream sauce! Great post! I found your recipe on RecipeNewz! I’m your newest follower!

    Reply