No Guilt Cheese Enchiladas Recipes

NO GUILT CHEESE ENCHILADAS

Steps:

• Step 1:
• Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step -- and all the fat!
• Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.
• Step 2:
• In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.
• Step 3:.
• Spray a rectangular casserole dish with non-stick spray.
• Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.
• Step 4:.
• Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.
• Serve hot.
• Number of Servings: 6.
• Recipe submitted by SparkPeople user TALESIN.
• Number of Servings: 6.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SUPER EASY CHEESE ENCHILADAS

Steps:

• Quickly cook tortillas in hot oil until softened. Drain well on paper towels. Set aside.
• Saute onion in oil until limp. Drain.
• Place one stick of cheese and some onion onto each tortilla. Roll up. Place seam side down in lightly greased casserole.
• Combine enchilada sauce and chili in a medium bowl. Pour over tortillas.
• Bake at 375 until done (20-40 minutes).

NO-CHEESE ENCHILADAS

Steps:

• Cook zucchini on stove-top (spray some sort of Pam on pan) for about 5-10 minutes, or until soft.
• Add de-thawed (if frozen) corn and beans, as well as mexican spices. After cooking for about 2 minutes (until warm), set aside.
• On a plate, pour a couple large spoonfuls of enchilada sauce and spread it around plate. Put the tortilla on the plate and then turn over to get both sides lightly covered.
• Put the corn mixture in the middle of the sauced tortilla, roll and put in the pan. Continue the process of covering the tortillas and putting the mixture in them. Pour the rest of the sauce on top of the enchiladas.
• Cook in over at 350 degrees and check every ten minutes (usually about 20 minutes if using flour tortillas). Flour tortillas will still be soft, corn tortillas should get crispy.

CHEESE ENCHILADAS

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
• Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
• Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
• While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
• Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
• Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
• Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
• Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
• Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.