Description
This meal is so easy to throw together on a weeknight, or even for a weekend lunch! It is based on a recipe from one of linda mccartney's vegetarian cookbooks, and then modifed by me. I usually serve this with a pre-packaged fiesta taco salad, or any nice, crisp green salad. You can also add sliced black olives for a garnish. We really enjoy this quick and easy meal!
Ingredients
- Onion
- Mexican Blend Cheese
- Light Sour Cream
- Green Enchilada Sauce
- Diced Green Chilies
- Flour Tortillas
Instructions
- Preheat oven to 375 degrees
- Mix half of the sour cream with onions, diced green chilies, and one cup of the cheese
- Brush each tortilla with green enchilada sauce
- Place sour cream mixture in tortilla, placing it length-wise down the middle of tortilla
- Roll up tortilla and place in baking dish, seam side down
- After placing all enchildas in baking pan, spoon remaining sour cream on each enchilada
- Sprinkle with remaining cheese, then pour the remining enchilada sauce over enchiladas
- Bake for 20 minutes