As a Texan, it is 100% necessary that I like Mexican food, like these Skinny Sour Cream Enchiladas. And luckily, I have no problem there. I grew up speaking Spanish. Queso. Burrito. Taco. See? Okay, so my vocabulary is a bit limited to food, but I find that there are few things as important to talk about. Si?So these are my Skinny Sour Cream Enchiladas. What do you think? Let me tell you what I think. I think that I could eat these every day. They’re secretly loaded with butternut squash, which is the most brilliant secret ingredient ever because it’s super delicious and doesn’t taste at all like what’d you’d expect (especially when drenched in this amazing sauce). And also, they’re totally filling. You’d think they’d leave a bit to be desired because they’re made with awesome ingredients that seem too healthy to fill you up, but that’s not true. They’re very filling, very delicious, and very very desirable on their own. Here are some kitchen must-haves when making enchiladas or any other amazing Mexican dish:
Favorites? First things first, while this blog post is not about tacos, you could totally make these enchiladas into tacos which is why I would suggest you check out that amazing taco holder. How convenient? Also, I adore that quesadilla grilling basket. Makes everything easier, like the daunting task of flipping quesadillas until all the cheese has melted (without burning). And finally, how cute are those wood serving planks?
- Enchilada Ingredients:
- 2 small corn tortillas (80 calories)
- 1/4 cup chopped butternut squash, cubed (16 calories)
- 2 tablespoons salsa verde (10 calories)
- 2 tablespoons cowboy salsa (or corn, beans and salsa - 25 calories)
- 1 tablespoon low-fat sour cream (20 calories)
- 1/8 cup part-skim shredded cheddar cheese (40 calories)
- 1 tablespoon diced green chiles (2.5 calories)
- 1 tablespoon black olives (10 calories)
- Sauce Ingredients:
- 1 tablespoon salsa verde (5 calories)
- 2 tablespoons low-fat sour cream (40 calories)
- Cilantro for sprinkling
- Preheat your oven to 350F.
- If your butternut squash has not yet been cooked, refer to this article.
- In a medium-sized bowl, mix together your butternut squash (cubed or mashed), salsa verde, cowboy salsa (or corn, beans and red salsa), low-fat sour cream, shredded cheddar cheese, diced green chiles and black olives.
- Fill your corn tortillas with butternut squash mix.
- In a separate bowl, mix together your sauce ingredients (salsa verde and sour cream) and set cilantro aside.
- Place your enchiladas, now rolled, in a non-stick pan and cover with sauce.
- Cover with foil.
- Bake for approximately 15 - 20 minutes, or until the sides of your tortillas are nice and crisp.
- Sprinkle with cilantro and serve.