Sunday, February 10, 2013

Enchiladas with Mango Sauce

So I was paging through some recipes I've collected in a junk drawer since moving to Ohio, and stumbled upon this enchiladas recipe in a Better Homes and Gardens "prizewinning recipes" cookbook. I found a whole bunch of cookbooks at a garage sale last summer -- some lady was giving them away. Her loss!

Poor Mark didn't know what enchiladas were until I made them today. I could only best describe them as tacos you bake, but it's not really an accurate description. Regardless, he's a believer now. The mango sauce really brought all of the chewy goodness together. (Sorry I got a little lazy with photos -- we ate them too quickly!)

Adapted from the Better Homes and Gardens Prizewinning Recipes 2007 Cookbook:


• 8(ish) 6- to 7-inch flour tortillas (original recipe called for 12 tortillas)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium jalapeño or serrano chile pepper, seeded and finely chopped
• 1 Tbsp. olive oil or cooking oil
• 1 cup + 1/3 cup sour cream
• 1/4 cup mole or enchilada sauce (perhaps you can try making Laura's homemade enchilada sauce)
• 1 15-oz. can black beans, rinsed and drained (original recipe called for two cans)
• 8 oz. cheddar cheese, shredded (1 to 2 cups)
• 2 Tbsp. all-purpose flour
• 1 tsp. ground cumin
• 3/4 cup milk
• 1 recipe mango salsa (see below)

1. Preheat the oven to 350 degrees. Coat a rectangular baking dish with non-stick cooking spray and set aside. Stack tortillas, wrap tightly in foil, and bake about 10 minutes until warm.
2. Meanwhile, for filling, cook onion, garlic, and jalapeño pepper in a large skillet with hot oil until tender, then remove from heat. Stir together 1/3 cup sour cream, enchilada sauce, and 2 Tbsp. water; add to skillet along with black beans and half the grated cheese. (between a 1/2 cup and 1 cup) Spoon 1/3 cup of the bean mixture onto one edge of each tortilla; roll up. Place, seam side down, in the prepared baking dish.
3. For sauce, in a medium bowl combine 1 cup sour cream, flour, cumin and 1/4 tsp. salt; whisk in milk. Pour sauce over tortillas. Bake covered for about 25 minutes until heated through. Top with remaining cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. Serve enchiladas with Mango Salsa.

Andddd the Mango Salsa:
In a small bowl, combine one large mango, seeded, peeled and chopped (I used frozen slices in a bag from the store), 2 Tbsp. cilantro, and one Tbsp. lemon or lime juice. I threw it all in a chopper and it was done in seconds. If using a room temperature mango, cover and chill salsa for at least 30 minutes before serving.

This was my first time making enchiladas, but not my first time eating them. So excited to make this easy, delicious, filling recipe again! :)


  1. This sounds so good!! Mango + enchiladas makes a lot of sense to me. However, I had a hard time paying attn after reading that Mark had never had an enchilada????? What?

  2. This looks amazing and I need to make it soon!!! Lol Mark...

  3. Finally made these and they are so good! I substituted vegan cheese and soy yogurt!!! Love mangoes! Is that right with the "e" at the end?? I guess Mark would know.



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