Spanish Enchiladas
A unique twist on enchiladas with ham, vegetables and green chiles
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
NOTE: Don’t worry about trying to serve these as whole long enchiladas, just cut the cooked dish into large squares for serving.
This is a great do ahead dish, you can make it up to 2 days in advance