Try adding some nutritional value to your baked enchiladas using this recipe. From the shallots in the sauce to the peas and peppers in the filling, you'll find plenty of ingredients that make this dinner a knockout! Kick the health factor up a notch by using wheat or whole grain tortillas instead of the white flour variety.
- 6 large tortillas
- 1.5 cups of your favorite shredded cheese (a cheddar-monterey jack blend tends to work well)
For the sauce you'll need...
- 2 1/2 cups tomatoes, chopped
- 3 shallots, minced
- 2 cloves garlic, minced
- 2 1/2 cups vegetable broth
- 2 tsp sugar
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cayenne pepper (Cayenne tends to add heat more than flavor, so if you like your enchiladas on the mild side, leave this spice out.)
For the filling you'll need...
- 2 cups black beans, cooked
- 4 TBSP peas
- 2 cups bell pepper (any color), chopped
- 1 jalapeño pepper, minced (leave out if you want a mild enchilada filling)
- 1/2 of a large Vidalia onion, minced
- 15 baby corn-on-the-cobs (approximately one can), sliced
- 4 TBSP extra virgin olive oil
- salt and pepper to taste
How To Cook It
1) Add all ingredients to a pot. Bring to a boil.
2) Reduce heat and simmer for 20-30 minutes (stirring constantly), or until the mixture is reduced by half.
The Whole Enchilada...
1) Preheat your oven to 375 degrees Fahrenheit.
2) Heat the olive oil in a pan. Add all filling ingredients except for the beans and peas. Sauté on medium heat for about 5-10 minutes, until vegetables begin to brown just a little bit.
3) Stir the beans and peas into the pan and cook for another 1-2 minutes.
4) Divide the enchilada filling equally between the six tortillas. Roll up and lay seam side down in a glass baking dish.
5) Pour the sauce you've made over the top of the tortillas, and sprinkle the cheese over all.
6) Bake for 20 minutes, or until cheese is golden brown and bubbly.