Sour Cream Meatless Enchiladas {Recipe}

Another year has come and gone and, now that one full week of 2014 has gone by, many of us are evaluating our resolutions and whether or not they have a possibility of extending further into the year. Have you quit smoking, lost weight, gotten out of debt or become organized yet?

For me, I have chosen to focus on the ones that are attainable, because it's much more fun to feel accomplished than to quit, right? First and foremost, I'm on a mission to spend more time in the kitchen creating things that are more creative and filling than, say, grilled cheese.

Instead, in my time browsing online, I've made a list of recipes that I'm determined to try this year in hopes of increasing the number of items that are in our usual menu rotation.

And, as I have always loved enchiladas, when I came across this recipe from The Pioneer Woman for Sour Cream Enchiladas, I knew that it was going to be at the top of my list.

Sour Cream Meatless Enchiladas

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 6 servings

Ingredients

12 whole corn tortillas
Canola oil, for frying
1 can (20 ounce) enchilada sauce
2 cups BREAKSTONE'S or KNUDSEN sour cream
3 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, grated
1 cup sliced/chopped green onions
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)

Instructions

Preheat oven to 375°.

Mix together sour cream, green onions 1½ cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp). Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle with sliced green onions.

I left out the cayenne pepper and still found that there was plenty of kick in the enchilada sauce (I bought the mild version, so I can't imagine the spice in the medium or hot!) so be prepared for some yummy, sour creamy, cheesy goodness with a punch!

This New Year and beyond, be sure to browse the large number of recipes available at KraftRecipes.com to find a huge selection of ideas that are creative, delicious, fun and perfect for enjoying a filling meal at home with your family.

This post is a part of a partnered campaign with Kraft Foods, however, all thoughts and opinions shared are honest and my own.