“If God dwells inside us, like some people say, I sure hope He likes enchiladas, because that’s what He’s getting!” – Jack Handy, Deep Thoughts
There are quite a few things I turn to when I’m stressed, but humor & food are probably the top two comforts I seek out. I don’t need to travel very far to find something humorous to lift my spirits, as my family and my crazy dog make me laugh more times a day than I can count. As seen here…
Food, on the other hand, can be somewhat tricky, as I sometimes find myself wanting to dunk my head into a pot of something delicious without thinking it through.
In the past when I would turn to food for comfort it would usually mean going to a fast-food restaurant. Thankfully today, I cook almost all my own meals and I’m still able to have my comforting foods, but in a much healthier way, for example: enchiladas! What’s not to love when it’s a tortilla rolled up with chicken & cheese? That’s surely comfort in my book.
A few quick tips for making enchiladas: if you don’t make your own sauce (I haven’t tried that yet!) Look for a good quality brand, such as Trader Joe’s brand. It’s my favorite & I use it every time I make this recipe. Also, be sure to lay out all your ingredients ahead of time so it’s easier to assemble the enchiladas.
Primed with a good recipe and fresh ingredients, it’s not hard to create meals that taste delicious but are also good for you. Plus, a quick internet search for the calories in fast-food enchiladas are enough to make me want to stay home (1,150 calories at On The Border and a whopping 1,423 calories at Cheesecake Factory…yikes!) I’ll happily stay home & cook this recipe many times to come.
Adapted from, Trader Joe's
- Yield : 4 servings
- Preheat oven to 325°. Spray an 11 x 8 inch rectangular pan with cooking spray and pour a small amount of enchilada sauce in pan, just enough to coat the bottom.
- In a large frying pan, heat the canola oil on low.
- Pour 1/2 the bottle of enchilada sauce (about 1/2 cup) in a shallow dish (such as a pie plate) and set aside. Arrange onions, olives, cheese & chicken in a few small bowls and set aside.
- Using tongs, take one corn tortilla and fry it in canola oil for 5 seconds. Remove from oil and dip it in the enchilada sauce until well-coated. Frying the tortilla for a few seconds prevents it from cracking.
- On a plate, place the tortilla and add diced onions, sliced black olives, shredded cheese & chicken down the center of each tortilla.
- Roll each tortilla, and place in prepared baking dish seam side down.
- Continue above steps with remaining corn tortillas.
- Pour the extra sauce from the bottle (or pie plate) over the enchiladas and top with remaining cheese.
- Bake in oven, for about 10 minutes, until cheese is completely melted and enchiladas are warm.
- Serve with rice, guacamole, salsa - the works!
NUTRITION FACTS (From MyFitnessPal): Yield 4 servings, serving size 2 enchiladas, CALORIES: 480, FAT 20.1g (SAT. 3.9g, MONO. 7.5g, POLY. 3.0g), PROTEIN 18.9g, CARBOHYDRATES 48.9g, FIBER 4.2g, SUGARS 2.4g, CHOLESTEROL 31.2mg, SODIUM 1170.4mg.