Super easy enchiladas

Yield: 4 Servings

Measure Ingredient
Corn tortillas
1 can Hatch mild enchilada sauce (my personal favorite)
Fatfree cheese (Cheddar works best; but Mozzarella will also work)
Fatfree sour cream
Chopped onions and/or other chopped veges
Anything else you have on hand for a filling such as fatfree refried beans

Date: Sat, 16 Mar 96 12:16:25 MST From: williams@... (Williams)

Microwave covered tortillas for about 30 seconds until soft and pliable.

Shake can of sauce. Spread both sides of a tortilla with a small amount of sauce (you don't want dry spots). Fill with a little bit of everything else (don't overfill). Roll up and place in glass oven dish, fold side down, so they won't unroll. Sprinkle with a few onions, fatree cheese , and sliced jalapenos to make them prettier. Cover tightly with aluminum foil, and bake in 350 degree oven for 30 minutes to an hour (you know, until everything else is done and the table is set.) If I'm just making these for myself for lunch, I just pop them in the microwave instead of baking in the oven. Smearing the sauce on both side of the tortillas is a little messy, so if I'm planning to microwave them, I just spoon the sauce over the top after I've rolled them.

You can get very creative with what you add to the filling. Leftover chili, tofu, rice, corn, spinach, anything you like. Last night I added a salad that I had bought at the grocery store that was a mixture of shredded broccoli stalks, shredded carrots, and shredded red cabbage. I mixed this salad with sour cream, shredded cheese, chopped onion and a little cumin and dried cilantro. Then I filled each tortilla with some of the mixture and a small dab of leftover refried beans. They were a little different, but quite good.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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