The Painted Apron

This is a twist on traditional Tex-Mex versions of enchiladas

I call these Spanish enchiladas because I used the Spanish Manchego cheese and ham instead of the usual chicken or beef and cheddar or Jack

There are a lot of vegetables too

Corn, tomatoes, celery and green chiles

Start by sauteing onion and celery in butter and olive oil until soft

I used leftover Archer Farms [Target brand] spiral sliced ham for this, it has so much flavor

Stir in ham and corn

The easy sauce is just 1 cup light sour cream, 1 can Cream of Celery soup, and 1 can  Rotel tomatoes and green chiles

simmer this together while you are sauteing the vegetable mixture

Add 1/4 of sauce to vegetables and ham

Add 1/2 of the Manchego cheese and stir to combine

Put about 1/4 of sauce in the bottom of an 8″ x 8″ baking dish and lay out tortillas

Divide filling evenly between the tortillas~ yes, they will be fat!

I added some thin strips of Velveeta for an  extra creamy cheesy center.  You could substitute cream cheese or cheddar or just skip this altogether

Roll up and place in dish, adding any leftover filling at the ends of the rolls

Top with remaining sauce and sprinkle with the rest of Manchego cheese

At this point you can cover the dish and refrigerate for up to 2 days before baking

Even if you are not a fan of Tex-Mex, I think you would like this dish, it’s basically a creamy ham and vegetable casserole that gets a mild kick from the green chiles, but does not have the traditional flavor of enchiladas made with red sauce

for another printable version of Spanish Enchiladas click here

Yep! Lookin’ pretty tasty!  Let casserole sit for 5-10 minutes to set up

Don’t bother trying to serve them as whole enchiladas, just cut a big square for serving.  Even though this made 4 big enchiladas, it was perfect for 6 servings.  Also, leftovers freeze beautifully~

This is the same sauce I use for my Secret Chicken Enchiladas here

Or you might like this non traditional version of chicken enchiladas, California Cannelloni here

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