Enchiladas - Quick

Enchiladas - Quick

This recipe probably would not satisfy an enchilada expert; but it's so much easier to make that when you're in a hurry it's the way to go (I also have a more traditional recipe and will try to document it the next time I make it). If, however, you are looking for a low-fat meal you can stop reading now; with the cheese this isn't it. (Serving size would be two enchiladas; only one is shown here.)

Ingredients:

This ingredient list makes ten enchiladas; scale it as needed. (For the nit-pickers you'll note only nine enchiladas in one picture below. The package I bought was short one.)

10 Flour tortillas (six-inch diameter)

3 cups Cooked meat (I prefer chicken but you could use beef; this is a good way to get rid of leftovers)

4 cups Shredded Monterey Jack cheese (anywhere between three-quarters and a pound shredded will do)

1 cup Sour cream (a whole 8 oz container)

1 can Enchilada sauce (10 oz)

1 can Olives, sliced (2.25 oz)

Chili powder to taste

Directions:

Combine the meat pieces, two cups of the shredded Jack cheese, the sour cream, and any seasonings in a bowl. Stir together and mix well. This will be the filling for the enchiladas.

Spread a small layer of the enchilada sauce across the bottom of a baking dish. Use a dish large enough for ten rolled enchiladas or two smaller dishes if you don't have one big enough. About a quarter of the can should be enough; don't use more than a third as you want to reserve enough to cover the rolled enchiladas.

On each tortilla place about a quarter cup of the mixture. Spread it over about two-thirds of the tortilla and then start from the full side (the side with the measuring cup in the picture) and roll up. Place the rolled tortilla into the dish seam side down. Do this for all ten of the tortillas. (At this point you might start pre-heating the oven to 350-degrees.)

Now, use the rest of the enchilada sauce and cover the rolled enchiladas. Then, use the rest of the grated cheese on top of that. Finally, cover the lot with sliced olives.

Bake the complete enchiladas at 350-degrees for about 20 minutes (the center should be hot and the sauce bubbling).

Remove from the oven and serve.

Lower Fat:

There really is no way to delete the fat from this particular recipe for enchiladas. I have several ideas for a completely new recipe and will be replacing this one with those once I experiment a little. Suffice it to say the cheese will be greatly reduced and maybe even changed to a cheese substitute I've found. The sour cream will also be gone. Stay tuned.

Notes:

Because of the flour tortillas these enchiladas may be softer than you are used to. If this disturbs you, you can go back to corn tortillas but they should be softened before rolling (this prevents cracking). To soften a corn tortilla grab it with tongs, place it in hot oil in a skillet, turn almost immediately and then hold up to drain (you want to soften the tortilla not cook it). Then, dip the heated tortilla into a skillet with hot enchilada sauce in it. Let drain and then fill and roll as above (be careful, the tortilla will be hot). Be advised that this not only increases the time involved but significantly increases the mess that must be cleaned up as now the top of the stove will be covered with spattered oil!

Alternative: Place a wet paper towel on a plate. Put a couple of corn tortillas on top of the wet towel. Put another wet paper towel on top of the tortillas. Zap this in the microwave for about a minute at full power. The corn tortillas should now be limp enough to roll.

Don't be afraid to experiment. One enhancement would be to open a can of Ortega chopped peppers. Drain and add this to the mixture to give a pepper taste to the enchiladas. Alternatively, use Jalapeño-flavored Jack cheese. Or, add some chopped onions to the mixture. Be bold!

For a bit more decoration sprinkle chopped green onions on top after baking.

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