We are having nice cool temps here in So. California, with big puffy clouds and chilly breezes. Perfect time, don't you think, for some hot enchiladas?
I toasted the corn tortillas on a hot, flat skillet until warm and pliable. In our family, we add a tablespoon or two of low fat ricotta onto the center, sprinkle with black pepper and a pinch of red pepper flakes.
Next, I added some 'Mexican Style' blended grated cheese over the ricotta and a few pieces of chicken. (in my case, veggie chicken strips by Morningstar). At this point you can add anything you like...spinach, onions, etc.! I then rolled the enchilada up and placed it seam side down in a baking dish coated with a thin layer of enchilada sauce.
Cover the rolled enchiladas with sauce of your choice. I mix two different kinds! Sprinkle with cheese, as desired. I also like to add sliced black olives. While this is baking, I make up a batch of Spanish Rice and heat some beans. The only thing left to do is grab the c.d. of Mariachi music and get that playing as we sit down to dinner. Mmmm :)
Oh! I almost forgot....fresh home-made salsa and tortilla chips, along with a tossed salad and cilantro dressing make this one of my favorite meals.
Yum!!
ReplyDeleteLooks yummy!
ReplyDeleteLooks great. At work we use corn tortillas for many of our recipes because they are whole grain and not so high is sodium. We make a fish taco with those. The salsa has 5 ingredients: black beans, corn, diced tomatoes and green peppers, and fresh cilantro. (Yum) At home this week I made Veggie Lasagna (with whole wheat lasagna) and ricotta cheese. The next day I made onion stuffed chicken (with the rest of the ricotta cheese). Have a great Sunday my friend!
ReplyDeleteMmmmmmmmm! These look absolutely fabulous and yummy! And the cilantro dressing looks delicious, too!
ReplyDeleteOh Yum! Are there some leftovers???
ReplyDeletecould you post your cilantro dressing recipe...sounds yummy!
ReplyDelete