Enchiladas with Chipotle Sour Cream
Serves 8
Chipotle Sour Cream:
1 cup Sour Cream, light – or unflavored yogurt
2 teaspoons Chipotle Chiles Canned in Adobo
1/4 teaspoon Salt
Enchiladas:
8 10 inch Flour Tortillas
2 medium Onions thinly sliced
2 medium Bell Peppers – all colors, cut in thin strips
2 medium Zucchini cut in thin strips
1 Serrano Pepper cut in thin strips
2 tablespoons Chipotle Chiles Canned in Adobo
1 tablespoon Lime Juice fresh
1 teaspoon Salt
1/2 teaspoon Black Pepper freshly ground
2 tablespoons Sunflower Oil
1 cup Cheddar Cheese, shredded
Salsa
Lime Wedges
Cilantro for garnish
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, chilies,
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, garnish with cilantro and
serve.