Cheese with Surprises Enchiladas with Red Sauce

Contributed By: Hilary
DCC

An enchilada is a soft corn tortilla wrapped around a filling and baked in a sauce. Usually the filling is quite plain (cheese, chicken or beef) and bland, and the sauce is the spicier element.

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Total Preparation Time: 1 hour
Ingredients: Egg & Cheese
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

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Ingredients

SAUCE
5 Medium-sized ripe tomatoes, diced
1 Large red bell pepper, minced
1 tsp Salt
5 Large cloves garlic, minced
1/2 tsp Crushed red pepper
1/2 tsp Ground cumin
10 -12 corn tortillas
FILLING
4 oz (1/2 cup) cream cheese, softened
1/2 lb Jack cheese, grated (about 2 packed cups)
1/2 cup Chopped green olives
1/2 cup Chopped ripe olives (any kind)
1 Small bell pepper (any color), minced
1/3 cup Raisins
2 Scallions, finely minced (whites and greens)
A few dashes of cayenne

Preparation

FILLING DIRECTIONS

Combine all ingredients except tortillas in a bowl and mix well.

ASSEMBLY DIRECTIONS

If you are using frozen tortillas, defrost them first - fully wrapped - to prevent their drying out. Moisten the tortillas (this encourages flexibility) in one of several ways: a) saute them very briefly (approx 10 seconds on each side) in a little oil; b) dip them briefly in the sauce; or c) dip them just as friefly in water. Assemble the enchiladas by placing a few tablespoons of filling on one side of each tortilla and rolling it up. Pour a small amount of sauce into a shallow baking dish, add enchiladas, and pour the remaining sauces over the top. Cover with foil, and bake for about 30 minutes in a 325 degree oven. Serve hot.

Cook's Notes

Very delicious change from the ordinary enchiladas. For a lower fat version of this recipe, choose low-fat cheese and omit (or decrease amount of) olives.

Nutrition Information

Calories: 400 ; Total Fat: 23 g ; Saturated Fat: 12 g ; Polyunsaturated Fat: 2 g ; Carbohydrates: 38 g ; Protein: 15 g ; Calcium: 270 mg ; Sodium: 1100 mg ; Fiber: 5.5 g