Dating back to Mayan Times (A.D. 250-900), food in Mexico has been rolled in a tortilla and dipped in a spicy sauce. Great stone cities, monuments, art, calendars, and astronomy were but a few of the incredible accomplishments of this civilization.
Some recipes cover the enchiladas with the sauce, sometimes we spread our sauce on the bottom, to soak in and for a crispier enchilada on the top. Sometimes we drizzle it over the enchiladas for a softer version.
It's really up to you, if you want to warmth tortillas in oil or put them through a quick dip in the enchilada sauce. The key is to warm and moisturize the corn tortillas before cooking, or they will crumble and dry.
Ingredients
Enchilada Filling
- 2 cups (300 grams) cooked chicken or turkey, diced or shredded 0 CHO
- ¾ cup (180 grams) Philadelphia light cream cheese (1 CHO/15 gr) 12 CHO
- 1 cup (240 grams) Tostitos Medium/Mild Salsa (1 CHO/2 TBSP) 8 CHO
- 1-1/2 tsp. ground cumin 0 CHO
TOTAL CHO 20 CHO
- TOTAL WEIGHT 635 GRAMS
- 20 CHO DIVIDED BY 635 GRAMS = .031 CHO/GRAM
- 1/3 CUP = 77 GRAMS (.031 CHO x 77 GRAMS) 2.38 CHO/1/3 CUP
Enchilada Sauce
- 2 TBSP olive oil 0 CHO
- ½ TBSP chili powder 0 CHO
- 1 tsp. cumin 0 CHO
- ½ tsp dry oregano 0 CHO
- ¼ tsp salt 0 CHO
- ¼ tsp pepper 0 CHO
- ¼ tsp cayenne optional 0 CHO
- 1 TBSP tomato paste 1.5 CHO
- 1.5 TBSP 12 gr corn starch 10.5 CHO
- 1 cup beef stock 0 CHO
- 1 tsp white vinegar 0 CHO
TOTAL CHO 12 CHO
- TOTAL WEIGHT 207 GRAMS
- 12 CHO DIVIDED BY 207 GRAMS = .057 CHO/GRAM
- 12 CHO DIVIDED BY 8 TORTILLAS = 1.5 CHO/TORTILLA
8 – 6 inch corn tortillas (10 CHO each/26 gr) 10 CHO/EACH
- Oil for warming the tortillas
EACH ENCHILADA=(2.38 FILLING + 10 TORTILLA + 1.5 SAUCE) 13.88 CHO
- 1 cup (77gr) Cheddar Cheese, grated 0 CHO
- Feta Cheese for Garnish
- Cilantro for Garnish
Instructions
- Pre Heat oven to 350
- Prepare the enchilada and sauce ingredients beforehand and have at the ready, they come together quickly.
- Enchilada Sauce
- Heat olive oil in a small sauce pan and add the spices. Sauté for 30 seconds. Add the tomato paste, stir, and then sprinkle the corn starch. Stir to incorporate and add beef stock. Whisk until smooth and continue to whisk until thickened over medium heat.
Remove from heat, add the vinegar, and spread over the bottom of an oven proof dish (dish the size that will accommodate the 8 tortillas) if wanting a crispier top. Otherwise, spread 1/2 cup enchilada sauce on the bottom of the dish. Keep the remaining sauce warm to dip the tortillas in.
- Enchilada Filling
- Add cooked chicken or turkey to a skillet along with the cream cheese, salsa and cumin. Stir until incorporated and let simmer for 5 minutes to reduce liquid. Stir often. Remove from heat and cook the tortilla shells.
- Tortillas
Heat 1 TBSP olive oil in a non-stick frying pan, add 1 tortilla shell, and warm for on each side 10 – 30 seconds. The tortilla should be soft and not crispy. Or, if you prefer, dip the tortilla in the warm sauce and then fill as per below.
Measure 1/3 cup (77 gr) of filling onto middle of the tortilla and roll. Place seam side down on top of the Enchilada sauce. Continue until all tortillas have been warmed and filled, adding more olive oil as needed; if using.
If dipping tortillas in the enchilada sauce, when all tortillas have been rolled, drizzle any remaining sauce over the enchiladas.
- Sprinkle with grated cheddar cheese and bake in the oven for 30 minutes.
- Remove from oven and let rest 5 minutes. Garnish with feta and cilantro.
