Meals Matter

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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.

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.

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