Barefoot by the Sea: Creamy Vegetarian Enchiladas with Hood Sour Cream

Tuesday, February 11, 2014

Creamy Vegetarian Enchiladas with Hood Sour Cream

I participated in a campaign on behalf of Mom Central Consulting for Hood. I received product samples to facilitate my review and a promotional item as a thank you for participating.
Who doesn't love a good comfort food recipe?  Often times when I think of comfort food, I think of heavier, unhealthy food.  I love that Hood Sour Cream offers their sour cream regular, light and fat free.  I enjoy incorporating it in my recipes and find it versatile enough to use in both my cooking and baking, as well as a condiment.  Often times people forget how easy it is to use sour cream in their recipes, it's not just to top your baked potatoes...although, those are pretty tasty too!  Ok, back to business!  Hood's Light Sour cream doesn't mean light on taste, it's creamy, rich and flavorful!  Last weekend I decided to whip up some Creamy Vegetarian Enchiladas for our family.  What's more comforting than a wonderful, tasty weekend meal with the family? During the Winter when local veggies aren't available, I opt to use frozen, organic veggies.  This recipe is full of them making it both yummy and economical! 
  • 1 10 ounce package of frozen corn, thawed and squeezed dry
  • 1 10 ounce package of frozen chopped spinach, thawed and squeezed dry
  • 1 package of frozen red and green peppers, squeezed dry
  • 1 whole onion, chopped
  • 1 1/2 cups of shreaded cheddar cheese
  • 1 4.5 ounce can of chopped green chilis
  • 2 cups of sour cream
  • 8 multigrain tortillas
  • 1 tablespoon dried cilantro
  • 1/2 tablespoon crused red pepper
  • salt and pepper
  • salsa (optional)
  1. Heat oven to 375 degrees
  2. In a medium bowl, mix together the spinach, corn, peppers and onion.
  3. Add one cup of the cheddar, 1/4 can of the chilis and stir in 1 cup of Hood Sour Cream
  4. In a seperate bowl, stir together 1 cup Hood Sour Cream, the remaining chilis, crushed red pepper, cilantro, salt and pepper
  5. Dividing evenly, roll up your vegetable mixture in your tortillas
  6. Place the tortillas seam side down in your baking dish.  Top with the Hood Sour Cream sauce and the remaining cheddar cheese
  7. Cover with foil and bake until bubbling for 30 to 35 minutes
  8. Top enchiladas with your favorite salsa
Creamy Goodness!
Just out of the oven!

These Vegetarian Enchiladas are delicious!  I will definitely be making this comfort food recipe again! Hood Sour Cream is rich, creamy and tasty! 

Do you use sour cream often in your recipes or do you typically use it as a condiment?  If you have any recipes that incorporate sour cream, I'd love for you to share! Linking up at Domestic Superhero!


  1. Your enchilada's look amazing! I do cook and bake with sour cream, it's such a wonderful addition to a recipe, although it is amazing on a potato, and wonderful in a dip :) Have a good week!

  2. Wow, Jess! These creamy enchiladas look SO GOOD!! I make a creamy chicken version but I love that these are vegetarian....pinning to my dinner board!!


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