Puerto Vallarta Enchiladas

FILLING
Black beans
Choice of meat
Rice
onion

TOMATO CREAM SAUCE
1 cup sour cream
½ can enchilada sauce
Couple sprigs chopped cilantro

ASSEMBLE ENCHILADAS
Corn tortillas
Pepper Jack / Cheddar cheese shredded
Meat and bean filling
Rice
½ can of enchilada sauce
Tomato cream sauceCilantro

Nothing specific for the filling here, I find a crock pot of any meat and black beans works well with enchilada seasoning and onions, hot pepper if you like kick

For tomato cream sauce, blend all ingredients

Microwave corn tortillas in ziplock 10 sec to avoid cracking
Wrap tortillas around spoonful of meat, beans, rice, cheese
Spoon over enchilada sauce to avoid dryness
Place in casserole dish
Top with leftover sauces and cheese
Cover with tomato cream sauce and cilantro
Bake 350 for half an hour

*Lindsey Jensen Recipe