Last week, inspired by a combination of a hankering for some TexMex and a desire to use up some various yummy odds and ends in my ‘fridge (specifically fresh cilantro, cream cheese, fat-free Greek yogurt, and some fresh tomato), I came up with the idea for Enchiladas Supreme.
While you can make your enchiladas with corn or flour tortillas (use fajita-size or soft-taco size when using flour tortillas), when I made these, I decided to make them super special by making my own flour tortillas.
I kept the dish rich in flavor but on the lighter side by using
- an utterly delicious cream cheese made with Greek yogurt that is lighter than Neufchâtel and has more protein than Neufchâtel,
- a delicious fat-free Greek yogurt made by Stonyfield that my mom turned me onto (no added sugars or any of the other stuff that so often gets sneaked into what should be a healthy food), and
- using a reduced-fat cheese in the filling.
While I made this to use up some items in my ‘fridge, there’s nothing “leftover” about the way it tastes. And remember, peoples — do yourself a favor and grate your own cheese! Not only is it more afforable, it tastes better and will melt better than pre-grated cheese. Helpful hint: To make the washing up of your grater easier, spray it lightly with non-stick cooking spray before you grate your cheese.
I rounded out the meal with Saffron Rice (easy-peasy from a packet) and a tin of refried beans to which I added some diced tomato, fresh cilantro, and a bit of grated cheese.
So the next time you’re craving enchiladas but want to make them a little different, give Enchiladas Supreme a try — they smell so yummy, you’ll find yourself singing and dancing to “The Enchilada Song.” (Go on, watch it — you know you want to! How can you say no to Martin, Lewis, and Carmen Miranda?)
Missie’s Enchiladas Supreme (Serves 4 to 6)
- 8 corn or flour tortillas (I used homemade flour tortillas)
- 4 ounces light cream cheese, softened (I used a cream cheese made from Greek yogurt)
- 1/2 cup fat-free Greek yogurt (I’m in love with Stonyfield Greek yogurt)
- 8 ounces reduced-fat shredded cheese for filling (I used a jalapeño cheddar; use whatever kind of cheddar, Jack, or Colby cheese you like/have on hand)
- 3 – 4 ounces shredded cheese for topping (I used a regular-fat Colby/cheddar blend)
- Chopped fresh cilantro to taste (I was generous with it)
- Diced/sliced onion to taste (green onion, Spanish onion, yellow onion — whatever you have on hand)
- Diced tomato to taste
- Favorite enchilada sauce (I typically make mine with a McCormick’s Enchilada Sauce packet, but tinned sauce will work, also)
- In a medium bowl, mix together cream cheese and yogurt. Stir in 8 ounces of reduced fat cheese. Stir in fresh cilantro to taste (I was pretty generous with it).
- If using any onion other than a green onion, saute onion in a non-stick skillet until it is softened and just begins to caramelize.
- Lightly spray an 11″x7″ pan with cooking spray. Spread a thin layer (about 1/2 cup or so) of enchilada sauce along the bottom of the pan.
- Gently heat tortillas to soften them (I like to steam them in the microwave in a damp paper towel). I typically assemble 4 enchiladas at a time.
- Divide cream cheese/yogurt/grated cheese/cilantro mixture among tortillas: Spread mixture down center of each tortilla. Sprinkle with onion and diced tomato to taste. Roll tightly and place, seam-side down, in prepared pan.
- Once all enchiladas are in the pan, pour remaining sauce over them. Sprinkle 3 ounces grated cheese over top of enchiladas. If desired, also sprinkle with a bit more cilantro and diced tomato.
- Bake at 350F (no need to preheat!) until heated through and bubbly, about 25 – 30 minutes. (If oven is pre-heated, bake for 15 to 20 minutes.) Let rest for 5 – 10 minutes before serving.
- Refrigerate or freeze leftovers.