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Enchiladas with Chipotle Sour Cream
Chipotle Sour Cream:
1 cup Sour Cream, 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
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, chipotle, 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.
   
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