Recipe Box, Spanish Enchiladas
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
Spanish Enchiladas
Ingredients
- 3 cups chopped ham [use thick slices like from a spiral sliced ham, rather than thin deli ham]
- 2 cups fresh or frozen corn kernels
- 1 medium onion chopped
- 1 cup chopped celery
- salt and pepper
- 1 T butter
- olive oil
- 1 can Cream of Celery soup
- 1 can Rotel diced tomatoes and green chiles
- 1 cup sour cream [light is fine]
- 4 oz Manchego cheese grated
- 2 oz cream cheese or Velveeta cheese optional, cut into 4 or 8 thick strips
- 4 large flour tortillas
Instructions
- Saute onion and celery in butter and a drizzle of olive oil. When veggies are done add corn and ham. Season with salt and pepper and let simmer while preparing sauce.
- Put soup, tomatoes and sour cream in a sauce pan. Stir to combine and cook over medium heat until hot and just starting to bubble.
- Spoon 1/4 of sauce into the skillet of ham and vegetables and add 1/2 of the Manchego cheese.
- Spoon 1/4 of sauce into the bottom of an 8″ x 8″ sprayed baking dish and spread with the back of spoon into a thin layer on bottom of dish.
- Set up an assembly line by laying out tortillas on a clean surface.
- Divide ham and vegetable mixture evenly between tortillas.
- Top each with Velveeta strips or cream cheese [optional for extra creaminess].
- Roll up tortillas, enclosing filling and place seam side down in prepared baking dish. Tuck any leftover filling into ends of enchiladas.
- Pour remaining sauce over all and sprinkle with remaining Manchego. Refrigerate until baking time, up to 2 days.
- Bake uncovered at 350 for 45-60 minutes until hot and bubbling and golden. Let sit 10 minutes before cutting. Serves 4-6
Notes
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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Sure sounds good! Even at 6:30AM:@)
When will you be serving leftovers? Looks completely delicious, full of veggies and cheese. Your baking dish is so beautiful! Pinning!
Ole! Love all the cheesy goodness in your enchiladas from the Manchego Jenna!
This is a Tastebuds Tuesday feature over at http://notatrohywife.com! Thanks for linking up would love for you to link up again! laura
Thanks so much! I will definitely link up again!