Tex-Mex Layered Enchiladas
Tex-Mex Enchiladas
I ran into a cute gal the other day at hot yoga who told me she attended my cooking classes years ago when I taught at a wonderful kitchen equipment store called Grand Gourmet in downtown Boise. Some of you may remember that great place. She said she still makes this Tex-Mex Enchiladas recipe I demonstrated in the class she attended, which was super nice to hear. I realized that I hadn’t put this family favorite on the blog yet. So here it is!
I’ve enjoyed making this recipe for my family for many years, probably over 20 years! It first appeared in my vegetarian cookbook I wrote over 25 years ago called Life’s Simple Pleasures which you can still find on Amazon HERE. Crazy after all these years! You’re not allowed to make fun of my picture.)
You probably have a lot of the ingredients on hand, it’s microwaved rather than baked and it tastes fabulous . . . so you can see why I make it a lot! It is put together like a lasagna with layers of bean/tomato mixture, cottage cheese and Mexican shredded cheese. There are so many variations for this dish. You can add ground turkey for more bulk, top with avocado and fresh tomatoes, use different types of beans, keep olives in or leave them out. Add corn to the sauce. However you want to vary it, you’ll enjoy this family-friendly fare for years to come.
- Tex-Mex Layered Enchiladas
- 1 Tbsp canola oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (1.5-ounce) package taco seasoning
- 1 (4-ounce) can chopped green chilies
- 1 (2 1/4-ounce) can sliced black olives, drained
- 2 Tbsp finely chopped fresh cilantro
- 1 egg white
- 3 cups low fat 1% cottage cheese
- 9 (7-inch) corn tortillas, cut into halves
- Vegetable cooking spray
- 1 1/2 cups grated Monterrey Jack or Mexican-style cheese
- Garnishes: fresh tomato wedges, light sour cream, avocado slices and/or fresh cilantro sprigs
- Heat oil in a medium skillet placed over medium-high heat. Add onions and garlic; cook and stir until onions are soft and translucent. Add pinto beans and next 5 ingredients. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Beat egg white. Add cottage cheese; blend well.
- Arrange one-third of tortilla halves in bottom of a 3-quart microwave-safe dish coated with cooking spray. Top with one-third of bean mixture. Spread one-third of cottage cheese mixture over top. Sprinkle one-third of grated Monterrey Jack cheese over top. Repeat layers, ending with Monterrey Jack cheese.
- Cover and microwave on MEDIUM-HIGH (70% power) for 10 to 12 minutes or until center is heated through. (Conventional oven: Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.) Remove from oven and let sit 5-7 minutes before cutting and serving.
- Serve with fresh tomato wedges, light sour cream, avocado slices and/or fresh cilantro sprigs.
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