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
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)
- 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
- 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.
- 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.
- 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 Jalapeņo-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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Tom Simondi, All Rights Reserved