 |
 Mexican - Blackeyed Pea Enchiladas
adapted from laura law
|
Description
|
|
|
|
Ingredients
|
- 15 Ounces Blackeyed Peas -- drained
- 2 Tablespoons Tomato Sauce
- 1 Teaspoon Cumin
- 3 Cloves Garlic
- 3 Tablespoons Fresh Cilantro
- 1 Tablespoon Hot Sauce
- 1 Can Cream Of Mushroom Soup
- 1 Can Cream Of Chicken Soup
- 1/4 Cup Sour Cream
- 1 Can Black Olives -- chopped
- 1 Can Green Chiles
- 6 Green Onions -- chopped
- 10 Ounces Cheddar Cheese -- grated
- 12 Flour Tortillas
|
|
Directions
|
Spray 8 x 13 casserole with Pam. In food processor, combine peas tomato sauce, cumin , garlic, cilantro and hot sauce. In another bowl combine soups, chilies, sour cream, cheese , black olives and
onions. Place 1 heaping teaspoon pea mixture plus 1 tablespoon soup mixture on each tortilla. Roll up and place in casserole. Cover
with remaining soup mixture. Bake at 350 degrees for 30 minutes.
|
|
Serves
|
10
|
|
Time to Make
|
0:45
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version