An Enchilada is a corn or flour tortilla rolled tightly around a filling and baked in a sauce. With the modifications in the diet and to suit ones tastes one can change the type of tortilla or filling or the sauce to make it more healthy and filling. In this case I used whole wheat tortilla from Whole Foods, roasted veggies for the filling, and medium tomato salsa and tangy tomatillo salsa for the sauce. As always, my all time favourite mexican restaurant has been Macayos and as far as Enchiladas goes…it has always been a personal favourite of mine..served with dollops of guacamole, salsa and sour cream its a gratifying meal in itself.
6 Whole Wheat Tortillas.
Extra Virgin Olive Oil.
Medium Tomato Salsa.
Medium tangy Tomatillo Salsa.
Grated Mild Cheddar Cheese.
1 Medium Onion.
1 Zuchinni cut in to half moons with skin.
2 Carrots peeled and diced in to long strips.
1 Medium Bell Pepper cut in to long strips.
Mexican Fiesta Seasoning.
Half a Lime.
The first step is the preparation of the filling, for which with a little creativity, the sky is the limit. Here I have used only roasted veggies.
Once the veggies are cut season them with salt and pepper and a generous dash of the mexican fiesta seasoning. The seasoning normally would have salt, so watch out for this.
Heat the grill/grill pan and toss the veggies and slightly char roast them – Make them in batches as each veggie has a different texture and water content and takes different times to roast and carmelise.
Organise them on to a plate in bunches.
Take a long baking tray and line the base with a thin layer of salsa. Set aside. Preheat the oven to 350F/180C.
Slightly toast the whole wheat tortillas until they are warm and pliable.
Set them on your working board, line it with a dab of guacamole. This forms as the base on which all the filling sticks to.
Now add the roasted veggies, chopped cilantro, mild cheddar cheese and tightly roll and place on to the tray with the fold facing down.
Continue and complete all the tortillas. If you have left over roasted veggies left, save them so they can be served as a side.
Pour some salsa over the tortilla rolls. Add more grated cheese and roasted onions.
Bake for ten minutes or until the cheese is nicely melted and oozing out.
I made two batches one topped with roasted veggies and one without.
Serve up a stuffed enchilada on the plate. Drizzle some more salsa on the top and on the side.
Add a dollop of sour cream, shredded lettuce, roasted veggies, and guacamole. Black Beans Optional.