Creamy Tomato Enchiladas Recipe
Topped with creamy special sauce, and Monterey gratin on Corn tortillas. Served with rice and beans!
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a pan over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent. Stir in the canned diced tomatoes, taco seasoning, salt, and pepper. Cook for 5-7 minutes, then mix in the refried beans until heated through.
- 2
Make the Creamy Sauce
In a bowl, combine the cream cheese and sour cream until smooth. Add a pinch of salt and pepper to taste.
- 3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Fill each corn tortilla with the tomato and bean mixture and roll them up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
- 4
Add Sauce and Cheese
Spread the creamy sauce evenly over the top of the enchiladas, then sprinkle the shredded Monterey Jack cheese on top.
- 5
Bake the Enchiladas
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy with rice and beans on the side!
