I grew up eating enchiladas made with flour tortillas, and the first time I made them that way in Mexico, everyone was surprised. They said they were fine, but weird :). After that, I tried making enchiladas with corn tortillas, and I was hooked. They work out so much better that way. Well, in the Border Cookbook, they have this recipe for cheese enchiladas made with flour tortillas, so we revisited that idea. It wasn't entirely successful. The enchiladas were just a little smooshy and unappetizing, prompting Aaron to give this a 7, but the rest of us gave them a 9, Noah felt like they were too oniony, and Owen didn't like the flavor of the enchilada sauce as well as my other recipes. You can make your own enchilada sauce or use canned, your choice, I won't be featuring the sauce on the blog. Each enchilada, and we made 10 of them, was 407 calories, not surprising considering the cheese and flour tortillas. Another plus about corn tortillas? They are lower in calories :). Here's what to do:
3 T olive oil
2 onions, diced
10 flour tortillas
3 c enchilada sauce
1 lb Monterey Jack cheese
3/4 c chopped black olives
Preheat the oven to 350. Grease a 9x13 pan, and set aside.
Warm the olive oil over medium low heat, and then cook the onions for 30 minutes, stirring often.
Dip the tortillas in the enchilada sauce, then fill them with cheese, onions and olives. Roll them, place them in the prepared baking dish, and then cover with the rest of the cheese and toppings. Bake for 20 minutes, then serve.