Easy Cheesy No-Sauce Enchiladas

 

We are huge Mexican food fans.  It is probably one of my favorite cuisines to cook and visit while dining out.  My son’s favorite go-to is making chicken quesadillas (he is quiet good at it too).  Mine is sopas.  But those are hard to find in restaurants and I’m still perfecting them at home.  Another family favorite is this recipe.  I’ve never been a fan of enchiladas because I don’t like the sauce.  Not sure why, just not my cup of tea.  My kids are the same.  I found this reci

 

pe online and modified it to be less spicy and more kid-friendly.  Not only is it a big hit in my family (kids request me to make it and have seconds) but it is great for a party, potluck, food chain and it freezes well.  I’ll make a large casserole dish of it and save some for a future meal.  It is easier to pull it out of the freezer and heat up rather than grab fast food.  This recipe is a little pliable.  By that I mean you can change it up, use ingredients you have at home, add more.  Some might want it super spicy.  Figure out what works with your family.  I have found if I try to make it without the recipe and just ‘wing it’ the recipe isn’t as good.  Give yourself extra time if this is your first time making it.  Also don’t overstuff the tortillas.  It will be too hard to fold them up.  Fresh ones are the best.  If they are older you can put them in the microwave a few seconds to soften them up so they won’t crack.

 

No-Sauce Enchiladas Ingredients

• 1 cup fat free sour cream.
• One small can of Rotel.
• 3 cups meat. Boneless, skinless chicken, turkey burger, hamburger meat, etc.  Make sure the m 

  eat isn’t too seasoned or salty.

• 6-10 medium whole wheat tortilla(s), 7-inches each
• 2 cups low fat shredded cheddar cheese. I used a 4-Cheese blend and added a tiny bit of sharp.
• * Optional 1/4 cup mild salsa instead of the Rotel.
• 1/4- 1/2 cup Cilantro.
• Package of taco seasoning.
• One can of cooking spray.
• Can of Olives.

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Put It All Together

 

Instructions

 

• Cook meat (this can be done ahead of time).  If using hamburger meat drain the excess fat. Let cool off a tad.
• Preheat oven to 350ºF.
• Coat a 9-inch glass baking dish with cooking spray.
• Use 1/2 of the sour cream and set the other 1/2 aside.
• Use 1/2 of the cheese and set the other 1/2 aside.
• In a microwave-safe bowl soften and melt (half of each) sour cream and the cheeses. Mix together.
• If you use Rotel mix it in the cheese sauce.
• Put cooked meat in second bowl.
• I used turkey burger seasoned with taco seasoning but you can use whatever meat you have at home or is on sale.
• You should have three things out.  Tortillas, cheese sauce and already cooked & seasoned meat.

 

 

Put one tortilla at a time flat and add meat and cheese sauce into tortilla.

 

Roll the tortillas like a closed burrito (where both top and bottom are tucked in).

Keep doing this, one burrito at a time, until the casserole dish is full, in a single layer.

 

Spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese & cilantro.  If you want olives on top you can add that too.

You can cook right away but I like the cheesy sauce to make my tortillas nice and soggy so that when I eat them it is easy to break off bites with the side of a fork and cut into the tortillas, so I put it in the fridge an hour or more.

 

 

Bake  20 to 25 minutes until heated all the way through.  Serve with salsa, sour cream, additional cheese and any other toppings you’d like to set out on the table. 
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