Stores & restaurants were closing down early on Christmas Eve, & I was running out of dinner ideas. I had just gotten off the phone with a close friend who said his mom & aunt were making the family tamales. Out of shear jealousy I called Mommie for some instructions on enchiladas. I knew that wouldn’t be the night to try making anything totally new, but I still wanted yummy Mexican food. Her instructions were simple, & the only thing else to do was to choose great ingredients. This is also a great dish to make for ringing in the new year with friends at a home gathering. I added a cool & crunchy topping for nothing more than added flavor & pizzazz. Trust me, you’ll love it!
You will need:
- 8 medium flour tortillas
- 1 large cookie sheet (use a deeper pan for wetter enchiladas)
- 2 cups low fat shredded Mexican cheese
- Mexican green onions (green onions are also fine)
- 4 oz slices black olives
- 10 oz black beans cooked and drained
- 1 can El Pato enchilada sauce (Get this brand!)
- 1 fresh bunch of cilantro
- Low sodium taco seasoning
- 1 cup white corn
- 1/4 cup sliced jalapenos
- 1 lime
- 1/4 cup diced red onion
1. Preheat the oven to 350 degrees.
2. Make enchilada filling. In a large bowl, add 1/4 cup diced Mexican green onions, 2 oz sliced olives minced, 10 oz black beans, 2 TBSP fresh cilantro roughly chopped and 1 TBSP taco seasoning.
3. Fill enchiladas. I like to use an assembly line approach. On a large flat surface I spread out a towel, then paper towels on top of that and lay all tortillas down flat. Fill shells with about 2 heaping TBSPs of the mixture and top with a little less than 1/4 cup of low fat cheese.
4. Roll and place on cookie sheet or in the pan. Packing tightly will keep them from coming undone.
Tucked & Rolled enchiladas
5. Puncture the can for pouring and cover enchiladas. Top with a light sprinkle of cheese.
Ready to foil & bake.
6. Cover loosely with foil and bake for 30 minutes.
In a medium-sized bowl, combine thawed sweet white corn, 2 oz black olive slices, 2 TBSP roughly chopped cilantro, 1/4 cup of diced Mexican green onions, 1/4 cup roughly chopped jalapenos, diced red onion, the juice of 1/2 lime and allow to chill as enchiladas bake. Top enchiladas upon serving.
Note: If low fat cheese is used (1/4 cup per enchilada total), and medium sized tortillas (110 caloris), each enchilada is about 278 calories. 1/4 cup of corn topping is an additional 43 calories.