Christmas Enchiladas
Christmas style enchiladas have both red and green sauces, making them perfect for anyone who just can't decide what they like best! My recipe takes the idea further with specks of red and green in the cheesy filling too! Easy to make using your favorite premade sauces, with just six ingredients, and endless flexibility to customize it to your own tastes.
Ingredients
- 12 corn tortillas
- 8 oz queso fresco or feta cheese, crumbled
- 4 oz canned diced green chilis
- ½ red bell pepper, finely diced
- ¾ cup red enchilada sauce
- ¾ cup green enchilada sauce
- vegetable or olive oil, for cooking
Instructions
- Preheat the oven to 180C / 360F.
- Reserve one tablespoon of the crumbled cheese (for topping) and then prepare the filling by mixing the remaining cheese, peppers and chilis. Add salt and pepper to taste.
- Now we can start rolling the enchiladas. The first thing we need to do is heat the tortillas to make them pliable. You can do this by holding them (with tongs, one at a time) over a gas flame until they start to droop, or you can place them briefly in a dry hot pan.
- Smear a little enchilada sauce over each tortilla, just enough to moisten it, and then spoon in some filling. (I alternate using red and green sauce for the inside of the enchiladas - I don't try to use both in each one!)
- Roll the tortilla and place in a small, lightly oiled casserole dish or roasting pan. Repeat until you have used up all of your filling.
- Brush the top of the enchiladas lightly with oil and bake for 10-15 minutes, until they are starting to brown.
- Spoon over the sauce, red on one side and green on the other.
- Bake for an additional 5 minutes until the sauce is heated through.
- Sprinkle the reserved cheese on top, and any additional toppings you wish to add. Serve.
Calories: 416kcal, Carbohydrates: 46g, Protein: 17g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 39mg, Sodium: 1354mg, Potassium: 282mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1560IU, Vitamin C: 31mg, Calcium: 395mg, Iron: 2mg