Enchilladas Recipe

Looking for an easy Enchilladas recipe? Learn how to make Enchilladas using healthy ingredients.


Submitted by brockdhaywood

Makes 4 servings



A note about the tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.

Recipe Ingredients for Enchilladas

12 tortilla medium (approx 6" dia) Tortillas, Ready-to-bake Or -fry, Corn
1 slice, medium (1/8" thick) Onions
1 clove Garlic
1 cup Sauce, Ready-to-serve, Salsa
2 tbsp Tomato Paste
1 cup (8 fl oz) Water
1 cup Fire Roasted Crushed Tomatoes
2 1tsp Olive Oil
16 oz Mild Cheddar
1 serving, raw Cilantro
4 tbsp Sour Cream
0.5 head, medium (6" dia) Lettuce, Iceberg

Recipe Directions for Enchilladas

  1. 1 Preheat oven to 350 degrees F.

  2. 2 In a large fry pan at medium-high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

  3. 2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

  4. 3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

  5. 4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

  6. Yield: Serves 4.

Categories

Main Dish, Mexican

Nutrition Facts
Serving Size 488.0g
Amount Per Serving
Calories
744
Calories from Fat
425
% Daily Value*
Total Fat
47.2g
73%
Saturated Fat
26.2g
131%
Trans Fat
0.0g
Cholesterol
126mg
42%
Sodium
1365mg
57%
Potassium
576mg
16%
Total Carbohydrates
46.8g
16%
Dietary Fiber
8.2g
33%
Sugars
8.9g
Protein
32.1g
Vitamin A 63% Vitamin C 31%
Calcium 93% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C
  Good points
  • High in calcium
  •   Bad points
  • High in saturated fat
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