Easy Enchiladas

Ah, enchiladas. I love Mexican/Latin-inspired cuisine and enchiladas have always been a favorite of mine. The crispy edges and soft interior ... plus, I love the endless possibilities for fillings; veggies, cheese, meat (if you eat it), shrimp, tofu, beans, rice, and so on. I went with a classic filling on this one but made it vegetarian by using Quorn USA "meat" crumbles. My husband - who loves a good steak - said these were delicious and wouldn't have known they were plant-based unless I'd told him. 

Enchiladas can be a bit of a process to make - nothing difficult, just the steps of preparing the filling and assembling can be a bit tedious. So to save a little time, I cut out the typical step of warming each tortilla and dipping in the enchilada sauce prior to filling and rolling. The corn tortillas may crumble and break apart a little, but we're pouring enchilada sauce and cheese over the entire thing, so you'll never know once it's baked. It's the flavor that counts anyway, right? Enjoy! -KM

INGREDIENTS ~ yields (1) 9x13 casserole dish or about 8-10 individual enchiladas, depending on size & type of tortilla used.

• Olive oil
• 1/2 red onion, diced
• 1/2 yellow onion, diced
• Salt & pepper
• 1 red bell pepper, diced
• 2 cloves fresh garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 1 package frozen Quorn Meatless Grounds (or sub in ground turkey or beef)
• 1/3 cup water or vegetable stock
• 1 cup frozen spinach
• Juice of 1 lime
• 2 cups enchilada sauce
• 1 cup queso fresco, crumbled
• Tortillas of choice (this recipe filled approximately 3 flour and 4 corn tortillas)
• 1/2 cup shredded cheese (Colby-Jack or Monterey Jack)
• Garnishes: cilantro, sour cream or Greek yogurt, olives, green onions, etc. 

METHOD

• Preheat oven to 375 degrees F.
• In a medium sauté pan, heat olive oil over medium-high heat. Add diced onions with a sprinkle of salt and pepper. Sauté until translucent and slightly golden. Add the chopped bell pepper and garlic; cook another 1-2 minutes.
• Add the dried spices and protein and cook until golden. Add water (or stock), spinach, lime juice, 1/2 cup of the enchilada sauce and 1/2 cup of the queso fresco. Mix and taste; adjust salt and pepper, if needed. Remove from heat.
• Place another 1/2 cup of the enchilada sauce on the bottom of the baking dish. Then, begin to fill each tortilla, roll and place in the dish seam side down. 
• Top the enchiladas with the remaining 1 cup of enchilada sauce, 1/2 cup of queso fresco and 1/2 of shredded cheese.
• Bake until golden and bubbly; about 20 minutes. Serve with favorite toppings and dig in!

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