Enchiladas para Pésaj

Ingredientes

• 2 tablespoon 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
• 28 ounce jar crushed tomatoes
• 1 large onion sliced
• 2 cloves garlic chopped
• 3/4 cup vegetable sauce
• 1/4 cup sour cream
• 2 tablespoon fresh cilantro
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 2 cup cake meal (fine matzo meal)
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt

Preparación

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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!