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Passover Enchiladas

 

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Passover Enchiladas
 

 

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Recipe

Passover Enchiladas

Can you believe it?!? Yes, you can have Enchiladas during Passover! All it takes is some homemade tortillas using fine matzo meal instead of flour. You can use jarred tomato sauce or make your own flavorful enchilada sauce in just 10 minutes! Stir your favorite flavors into Temp Tee whipped cream cheese for the perfect creamy bite.

Times

  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min

Servings

6-8 Servings

Ingredients

    Jalapeno Cream Cheese

    • 2 tablespoons butter
    • 1 large onion chopped
    • 2 jalapeno peppers seeded and chopped
    • 1 cup Temp Tee Whipped Cream Cheese
    • 1 tablespoon garlic powder
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon cumin
    • 1/2 teaspoon paprika

    Red Enchilada Sauce

    • 28 ounce jar crushed tomatoes
    • 1 large onion sliced
    • 2 cloves garlic chopped
    • 3/4 cup vegetable sauce
    • 1/4 cup sour cream
    • 2 tablespoons fresh cilantro
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon dried oregano

    Matzo Tortillas

    • 2 cups cake meal (fine matzo meal)
    • 1 cup warm water
    • 1 tablespoon olive oil
    • 1 teaspoon salt

    Directions

    Jalapeno Cream Cheese
    1. Melt the butter over medium heat. Saute the onions and jalapeno peppers until translucent, around 5 minutes.
    2. Stir in the whipped cream cheese until melted.
    3. Take off the stove and stir in the spices. Set aside to cool slightly.

    Enchilada Sauce
    1. Puree all ingredients in food processor or blender.
    2. Simmer in a pan until thick, around 10 minutes.

    Matzo Tortillas
    1. Stir together all ingredients with your hands.
    2. Divide dough into 6 portions and flatten each between two pieces of parchment paper to make thin round pancake that resembles a tortilla.
    3. Cook in pan or on griddle for 2 minutes on each side, until cooked and just starting to brown.

    Assembly
    1. Place half of enchilada sauce in bottom of casserole dish.
    2. While tortillas are still warm, fill with 1-2 tablespoons of cream cheese mixture and roll. Place each tortilla side by side, seam side down, in casserole dish.
    3. Top with remaining enchilada sauce and shredded cheese.
    4. Bake at 350 degrees F. for 20 minutes, until cheese has melted.
    Enjoy!

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    About Melinda Strauss

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    Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

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