Recipe: EnchiladasUsing several other recipes as reference, and a few of my own ideas, I've created a fairly easy, and not that unhealthy, vegetarian version of chicken enchiladas. Recipe makes 4 generous servings.
A few notes and variations:
Cheese - I use 2% 4 cheese shredded Mexican blend when making this recipe. You could easily use a combination of cheeses (cheddar, monterey jack, colby) or vegan versions of these (make sure they melt well). You might even want to use a lower calorie/fat cheese, but maybe only to replace some of the cheese in the recipe. My recipe uses about half the cheese (or less) than the recipes I started with, but I don't feel it sacrifices taste.
Chik'n - I use Morningstar Farms Recipe Starters Chik'n Strips. Although I haven't tried it yet, I believe you could bake small cubes of extra firm tofu with Mexican-style seasonings and replace the chik'n with that. Or substitute a variety of firm mushrooms cut into small chunks and sauteed. Or use a well-rinsed can of beans (such as black, pinto, kidney, or black soybean).
Enchilada sauce - I found a vegetarian version of red enchilada sauce that isn't too heavy on the salt, but there are many recipes out there to make you own, if you prefer. Also, I mix a small can of sauce with a can of diced tomatoes, but you could use double enchilada sauce instead. Of course, green enchilada sauce is also an option.
16 corn tortillas, 5" - I prefer the "extra thin" variety
1/2 cup finely diced onion
2 cups Mexican 4 cheese blend 2% shredded cheese (8 oz package)
1 small can, 4 oz, diced green chilies (or jalapenos)
1 package Morningstar Farms chik'n strips, cooked in a tiny amount of oil in a non stick pan, then chopped/shredded into small pieces
1 package (10 oz box or 12 oz bag) frozen chopped spinach: thawed, drained, and extra water squeezed out
10 oz can red enchilada sauce
14.5 oz can diced (or petite diced) no-salt-added tomatoes, quick drained (ok to leave some liquid)
Lightly oil the bottom of a 13"x9" pan or casserole dish. Preheat oven to 450 degrees.
In a large bowl, combine diced onions, cheese, green chilies, cooked and cut up chik'n strips, and thawed and drained spinach. Combine well.
Using a damp folded paper towel, heat the tortillas in microwave in groups of 4 for 20 - 30 sec.
Fill the tortillas generously with the filling, rolling and placing seam side down in dish.
Use same bowl to mix together enchilada sauce and diced tomatoes. Pour on top of filled tortillas, making sure that no tortilla spots are left completely dry.
Cover with foil and bake 15 min, then remove foil and bake another 10 - 15 min.