Tasty and Healthy Cheese Enchiladas
Cheese Enchiladas made with Corn Tortillas are at the top of my favorite Mexican dishes. In fact, it is among the top of all my favorite Vegetarian Dishes. This vegetarian recipe is so simple, yet so healthy and tasty. It can be dressed up or down with plain cheese or with Guacamole, Sour Cream, Corn Chips etc. etc. Enjoy!
Tasty and Healthy Cheese Enchiladas
Print recipe| Serves | 3 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Diabetic, Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Pre-preparable, Serve Hot |
| Region | Mexican |
Ingredients
- 10 Small Corn Tortillas
- 1 Large Can or Jar Enchilada Sauce (Mild, Medium or Hot)
- 1 Small or Medium Package Mexican Cheese (Reduced fat or Regular)
- 1 can Refried Beans (Vegetarian or Non-fat regular or jalapeno (without lard))
- 1 Small Can Green Chillies (cooked) (From the Mexican section of the grocery store)
- 2 Roma Tomatoes (finely chopped)
- 1 cup Cilantro (finely chopped)
Optional
- 1 teaspoon Mexican Chili Powder
Note
Serving Suggestions:
1) As side dishes, serve guacamole, a dollop of sour cream, and/or a few corn tortilla chips with salsa.
Options:
1) You can use Salsa instead of Enchilada sauce.
2) Instead of Mexican cheese, you can use grated Cheddar cheese alone or mixed with jack or mozzarella cheese.
3) When all the Enchiladas have been placed in the casserole dish, you can spread grated cheese all over the top, if you like your enchiladas cheesy.
4) When all the Enchiladas have been placed in the casserole dish, you can pour enchilada sauce all over the top, if you like your enchiladas moist and spicy.
Directions
| Step 1 | |
| Mix chopped tomatoes, green chillies and cilantro in a bowl. Add optional Mexican Chili Powder and mix if you prefer. | |
| Step 2 | |
| Heat Refried beans in a bowl (covered), in the microwave oven, for 1 minute, or until hot. Heat enchilada sauce in a bowl (covered), in the microwave oven for 1 minute. Save 1/2 cup of enchilada sauce in a separate cup. Save 1/4 cup of cheese in a different bowl. | |
| Step 3 | |
| Have corn tortillas, an empty plate, a microwaveable casserole dish, tomato mix, grated cheese and enchilada sauce, each ready to be used. | |
| Step 4 | |
| Place a fry pan on low heat. | |
| Step 5 | |
| Place a corn tortilla on the fry pan 5 seconds. Turn it and leave for another 5 seconds or until the tortilla is slightly soft but firm. | |
| Step 6 | |
| Remove tortilla carefully with a flat spatula and place it on the plate. Add 1 tablespoon of enchilada sauce in the middle of the tortilla and gently spread it all over. Don't break the tortilla. | |
| Step 7 | |
| Note that after the enchilada is folded, all the ingredients will be spread automatically. At one edge of the tortilla, place a strip (1 or 2 tablespoons) of refried beans. Add a tablespoon of tomato/cilantro mixture. Add 2 tablespoons of grated Mexican cheese. Roll the tortilla from the edge until the tortilla is completely rolled at least once. Place the enchilada on the casserole dish. If it is the first enchilada, place it close to the edge of the casserole dish. Otherwise, place it as closely as possible to the previous enchilada. (See picture above). | |
| Step 8 | |
| Repeat Steps 5 through 7 for the rest of the 10 tortillas. | |
| Step 9 | |
| Place a strip of the saved grated Mexican cheese across the middle of the array of enchiladas, about 2 inches wide. Spoon the saved enchilada sauce on the grated cheese. (See picture above.) | |
| Step 10 | |
| Place the casserole dish in the microwave oven and heat for 5 minutes or until the enchiladas are Hot. | |
| Step 11 | |
| Serve the cheese enchiladas hot, immediately. You can reheat them again later, if you find it not hot enough. | |
