Ingredients for semi healthy enchiladas:
whole wheat tortillas, 1 onion, 1 can of beans (I prefer black beans but the store is all out, pinto was good too), cheese, enchilada sauce
pan/foil , plate to dip tortillas in sauce, optional: manual food processor
I chopped the onions in the manual food processor , added the pinto beans in their own bowl, and used a large plate for the sauce to dip tortillas in. After dipping, I moved it right over to the glass/foiled pan and filled with the cheese, beans and onions.
I just wanted to show you how easy this manual food processor makes chopping onions! I got it as a wedding gift and at first had no idea what it was, how to use it, etc. The first time I used it to chop onions and garlic, or to make salsa I realized this will always exist in my kitchen.
This is after stuffing and rolling all of the enchilladas! I added the left over sauce on top and went back to sprinkle a bit more cheese.
Oven and baking: I preheated the oven to 350 degrees and baked for 25 min!
I checked with my mom how she makes them exactly (I was going off memory) and here are the real, authentic family passed down recipe starting from my grandma, to my mom, to me, to you:
Lightly fry the corn tortilla a few seconds on each side in hot oil. (I use tongs) let excess oil drip off & then
Dip into warm enchilada sauce
A few seconds, (I use a separate spatula to remove from sauce so they don’t break)
put tortilla on baking tray, put grated cheese, black olives & green onion (Shredded chicken is good to add but optional) you have to kinda eye ball it for the amount you put inside.
Roll them up.
Fit as many as you can on tray, put a little more sauce on top, so they don’t dry out. sprinkle a little cheese on top. Bake at 350 to 375 for about 20 min.
Until nice and hot, but not over done)
I love sour cream & sometimes avocado on top.
And of course refried beans on the side.
She recommended using Las Palmas sauce.
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