Sunday, December 21, 2008
My restaurant mainstay as a vegetarian child in the Southwest, sour cream enchiladas don't sound like they should work...but they do.
I'd never made them before, but we happened to have all the right ingredients around.
The filling was sour cream spiked with a little yogurt and a little Herdez salsa verde and a sprinkling of grated mozzarella.
The sauce was my regular New Mexican red chile sauce.
I used James Peyton's advice to roll the enchiladas loosely, which kept them from unrolling.
I covered them with the sauce, baked them at 375 degrees for about 10 minutes, and served them with a cilantro-red pepper-bean salad similar to the one described here and here.
Please forgive our messy table and the Old Milwaukee.