The enchilada. Nothing could be more delectable than a combination of meat, sauce and cheese in a steaming pile of mush. Tasty? Absolutely. Nutritious? Surprisingly, yes! My love for Mexican cuisine coupled with my desire to increase my lifespan led to an enchilada recipe that simply skips 1 step – frying the tortillas. This recipe is simple, versatile, quick and a huge crowd pleaser (one of my father’s favorite meals). My most recent batch of enchiladas used the leftover filling from the Mexican Tortilla Pie with enough for 6 full enchiladas. The basic recipe is a staple in our house but lots of customizations are listed below. For a vegetarian version, replace the meat with a can of black beans.
1 lb cooked pork tenderloin, shredded
8 oz cheddar cheese, shredded
20 corn tortillas
1 can enchilada sauce
1 onion, chopped
Different meat (turkey tenderloin, ground beef/turkey, chicken breast)
Beans (refried or pinto beans)
Acorn squash, spinach and mushroom
1. Preheat oven to 350 degrees. Spray (2) 9×13 baking dishes with cooking spray and coat with a thin layer of enchilada sauce. If corn tortillas are very stiff, pour some enchilada sauce onto a plate and dip both sides of each corn tortilla in the sauce before filling them.
2. Sprinkle some onions, meat and cheese down the center of a tortilla and fold the sides over (don’t worry if some crack/break). Place seam-side down in the baking dish. Repeat until something runs out.
3. Coat the enchiladas with enchilada sauce until no dry spots remain. Generously cover with cheese.
4. Bake for 30 minutes, or until cheese is bubbling and beggining to crisp.
Once the enchilada reaches my plate, I routinely dress it in the following fashion: sour cream, hot sauce and salsa. We are now ready for consumption:
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