Typically, recipes for enchiladas require quickly frying the corn tortillas in oil, which can make quite a mess and also adds unnecessary fat to the enchiladas. So I recently devised a way to make the enchiladas pliable so they don’t break or tear, but without frying them. Rather than frying the tortillas, I spray one side lightly with vegetable or canola oil cooking spray and then heat them briefly in a hot skillet on both sides. The result is perfect tortillas for enchiladas that aren’t messy or greasy. I stuffed my enchiladas with cooked leftover chicken that I had on hand. But you could use beef, pork, shrimp, veggies, or even tofu as the main stuffing.
- 1/2 red onion, thinly sliced
- 10-oz shredded cooked chicken or turkey
- 1 4-oz. can diced green chiles
- salt and black pepper, to taste
- corn tortillas (This recipe makes 8-10 enchiladas, but have some extra tortillas on hand since some inevitably break and fall apart.)
- vegetable or canola oil spray
- 1 can enchilada sauce. Here I used red enchilada sauce, but green sauce is also good. Or, you could use mole sauce for a richer, deeper flavor.
- 8-oz. shredded cheese, such as cheddar, pepper jack, or a Mexican cheese mix
- 2-3 chopped scallions
- Preheat the oven to 350 degrees. F.
- Saute the sliced onion in a teaspoon of oil over medium heat in a non-stick skillet, just enough to soften them. Don’t brown the onions.
- Add the cooked chicken and chile peppers to the pan and heat through, stirring. Season to taste with salt and pepper and set aside.
- Heat a dry skillet over medium-high heat. Working one at a time, spray one side of a tortilla lightly with cooking spray and place it into the skillet, oiled side down. Cook for a few seconds until the tortilla begins to bubble, flip it and cook the tortilla, unsprayed side down, until it bubbles and has a few dark spots. Keep the cooked tortillas warm wrapped in a cloth kitchen towel and repeat with the remaining tortillas.
- Working again with one tortilla at a time, put a prepared tortilla on an empty plate. Place some shredded chicken and a tablespoon or so of shredded cheese on one side of the tortilla. Roll the tortilla up and place into a lightly oiled, oven-proof baking dish. Repeat with the remaining tortillas and stuffing.
- At this point, you could cover and refrigerate the enchiladas to cook later. Before cooking, top the enchiladas with enchilada sauce, and remaining shredded cheese.
- Cook in the oven, uncovered, for 20 minutes or until the cheese is bubbly. I like to lightly brown the enchiladas by turning on the broiler for that last couple of minutes of cooking.
- Remove the enchiladas from the oven, top with chopped scallions and serve.