SUMMER ENCHILADAS

There's something about warm weather that calls for fresh, bright flavors — the kind that doesn't require much cooking, just assembly. What makes these special is the chilled contrast: a smooth, tangy sour cream drizzle, a swirl of red enchilada sauce, and a scattering of crisp vegetables. Served at room temperature, they’re perfect for a hot summer day, best enjoyed with a cold lemonade or a margarita.

INGREDIENTS

Corn Tortillas

Mexican Blend Cheese

Red Enchilada Sauce

Sour Cream

Lemon Juice

Cherry Tomatoes, halved

Thai Red Chilies, sliced diagonally

Red Onions, diced

Green Onions, sliced diagonally

Cilantro Leaves

Salt

Pepper

METHOD

Warm the corn tortillas over an open flame or in a dry skillet until pliable. Fill each one with a generous amount of Mexican blend cheese and a spoonful of red enchilada sauce. Roll them tightly and place them on a serving plate and then warm them in the oven or microwave until the cheese is fully melted.

In a small bowl, thin the sour cream with a splash of water and a dash of lemon juice, seasoning with salt and pepper to taste. Drizzle it over the enchiladas, then streak some red enchilada sauce on top, swirling them together for a marbled effect.

Finish with halved cherry tomatoes, diced red onion, diagonally cut thai red chillies  + green onions, and fresh cilantro leaves. Let the flavors mingle for a few minutes before serving.

Best enjoyed in warm weather with a cold lemonade or margarita in hand. Enjoy!