Supper Enchiladas

Supper Enchiladas
Photo by James Carrier

Ingredients

  • 1 jar (7 oz.) peeled roasted red peppers
  • 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
  • 6 or 12 large eggs
  • ¾ cup thinly sliced green onions, including tops
  • ½ cup shredded parmesan cheese or packed crumbled cotija cheese
  • 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
  • 6 tablespoons chopped fresh cilantro
  • + 7 more ingredients
    • 1 can (10 oz.) red enchilada sauce
    • 1 ½ cups shredded mild cheddar cheese (6 oz.)
    • 6 ounces cream cheese or panela, cut into thin slices or small chunks
    • 1 cup canned green enchilada sauce (see notes)
    • ½ cup green salsa (salsa verde, refrigerated or canned)
    • Salt
    • 6 to 12 tablespoons sour cream or Mexican crema

1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth. 2. In a bowl, mix green salsa with green enchilada sauce. 3. Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms...

View full recipe at My Recipes

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