Verde Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 12 (6 -8 inch) corn tortillas
-
Filling
- 1 tablespoon olive oil
- 1⁄2 cup diced red pepper
- 5 teaspoons minced garlic
- 2 cups cooked rice (I use brown rice)
- 1 cup corn
- 1 cup canned refried beans
-
Sauce
- 1 (10 1/2 ounce) can cream of broccoli soup
- 3⁄4 cup mild salsa verde or 3/4 cup green taco sauce
- 1 (7 7/8 ounce) can green chilies, undrained
- 1⁄2 cup milk
- 1⁄3 cup green onion, chopped
- 1⁄2 cup cilantro, chopped
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄3 cup sour cream
- 8 ounces monterey jack cheese, grated
directions
- Heat oven to 350.
- Warm tortillas in foil for about 10 minute.
- Heat oil in skillet-add red pepper& garlic.
- Cook until tender.
- Stir in rice, corn and beans Heat until warm.
- Spoon 1/4 c filling in each tortilla.
- Roll up.
- Combine ingredients for sauce& pour over tortillas.
- Cover with foil and bake about 30 minute.
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Reviews
-
This was a fabulous Tex-Mex recipe! I decided to make at the last min. on a rushed dinner night. Using Minute Rice really sped the prep up for me! I did use flour tortillas, cream of mushroom soup, and plain yogurt for the sour cream (had them on hand). I did omit the fresh cilantro but my green salsa had it in it. This had a complex set of flavors and my daughter loved the smell while it was cooking. These are all ingred. that I normally have on hand so I'll make this again and again. Thanks Lizzybob, for posting. Roxygirl
RECIPE SUBMITTED BY
Lizzybob
United States
Born, raised and living in the great state of Texas! In addition to cooking, my passions are decorating, reading, poking around antique/junk shops and travel (I was a travel agent for 15 years). I used to collect cookbooks, my favorites being Southern Living, but now I have Recipezaar which is a lot more fun. I'm always on the lookout for recipes with shrimp, pasta, or spinach.