These tequila lime and green chili enchiladas are really more of an American Southwest type dish. I remember having tequila lime sauce over pasta once in high school and somehow though of it last night. I felt like making enchiladas instead of pasta and came up with the recipe below. I used whole milk and sour cream for the sauce instead of cream since we didn’t have any cream. And then I used soy chicken and mushrooms for the filling, but I think it would also be great with an all vegetable filling such as zucchini, mushrooms and onions. If you can get some nice thicker corn tortillas, the would stay together much better! When I tried to serve the enchiladas, it ended up being more like a casserole. Gosh it has been a long time since I’ve had a casserole! Anyways the sauce was delicious! I could have eaten it all up before adding it the enchiladas 🙂

Tequila Lime & Green Chile Cream Sauce
1 tablespoon butter
1/2 small onion diced
1  small jalepeno or serano pepper minced (I didn’t have either on hand so again I substituted a small green chili)
1 Trader Joe’s frozen garlic cube (or you could use fresh minced garlic)
1/2 to 1 can green chiles with the juice (like Ortega)
1 chipotle pepper in adobo sauce
1 cup tequila
1 1/2 cups whole milk
3/4 cup sour cream
Juice of 1 lime
1 small tomato chopped
1/2 cup cilantro chopped
Salt

1. Heat up the butter in a big skillet or saute pan.
2. Add the onions and saute until browned, adding the jalapeno part way through cooking.
3. Add the garlic, green chiles, chipotle pepper, and tequila and boil until reduced by half.
4. Turn the heat to low and then whisk in the milk and sour cream.
5. Turn off the heat and then squeeze in the juice of a lime.
6. Throw in the tomato, cilantro and salt.

The Enchiladas
8 ounces soy chicken (optional)
1 can diced green chiles with juice (like Ortega)
1 small jalepeno or serano pepper minced (I didn’t have either on hand so I substituted a small green chili)
Salt
1 teaspoon oil
8 ounces sliced white or crimini mushrooms (add other veggies like zucchini and onions if skipping the soy chicken)
Salt
8 corn tortillas
Tequila Lime & Green Chile Cream Sauce
2 ounces cheese

1. In a small sauce pan simmer the soy chicken with the can of green chiles, jalapeno and salt for a few minutes.
2. In a big skillet or saute pan, heat the oil and saute the mushroom until soft and browned, adding a little salt near the end of cooking.
3. Heat the corn tortillas lightly over a gas flame to soften, then dip in the sauce, lay in a baking dish, top with soy chicken and then mushrooms, and a little sauce and roll.
4. Repeat with all the tortillas.
5. Pour over the rest of the sauce.
6. Sprinkle with cheese.
7. Bake in a 350 degree oven for 25-30 minutes.