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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 sm Yellow onion, minced
- 2 x Cloves garlic, chopped
- 1 x Jalapeno pepper, minced**
- 2 can (4 ounce) mild green chiles, minced
- 2 x Tomatoes, peeled/seeded/choppe
- 1/2 tsp Cumin seeds, grnd
- 1 tsp Fresh cilantro, minced
- 1 c. Cooked chicken or possibly pork, shredded
- Â Â Vegetable oil
- 10 x Phony Tortillas, recipe included
- 1 c. Monterey jack cheese, grated
- Â Â Lowfat sour cream
- Â Â Shredded lettuce
- 1 c. Yellow cornmeal
- 1/2 tsp Salt
- 1/2 c. Bread flour
- 1 x Egg, lightly beaten
- 2 c. Water
Direcciones
- Preheat the oven to 350 F.
- Heat the oil in a large skillet over medium-low heat. Add in the onion; cook 2 min. Add in the garlic and jalapeno peppers; cook 3 min longer. Stir in the mild peppers, tomatoes, cumin, and cilantro. Raise the heat to medium and cook, stirring occasionally, 5 min. Stir in the meat; cook 2 min. Remove the skillet from the heat.
- Heat 1 inch of vegetable oil in another large ksillet over medium heat.
- Carefully dip each tortilla into the warm oil for a few seconds only.
- Transfer the fried tortillas to paper towels.*
- Fill each tortilla with the meat mix and roll up. Place them in a lightly greased baking dish. Sprinkle with the cheese, and bake 10 min.
- Serve with lowfat sour cream and shredded lettuce.
- Makes 10 enchiladas.
- For Phony Tortillas: Combine the cornmeal, salt, and flour in a large bowl.
- Stir in the egg and water till smooth.
- Heat a lightly greased 6" nonstick skillet over medium heat. Spoon 3-4 tbsp batter into the warm pan. Turn and twist immediately to cover the bottom of the pan. Cook 30 seconds, then flip and cook the other side. Don't brown the tortilla. Place the cooled tortilla on a sheet of paper towels.
- Continue the process, layering the cooked tortillas in paper towels, till all the batter is used up.
- Makes about 20 tortillas.
- Note: These tortillas may be stored for several days in a plastic bag in the refrigerator.* I did not make the Phony Tortillas. I used wheat tortillas which I had on hand. I did not fry them, I used them straight from the bag because they were soft.
- ** I added 1 thai bird chile to the minced jalapeno in the filling. We know how jalapenos are these days - no heat at all.
- Served with pink beans & tomatoes cooked with some cumin, coriander and salt and pepper in the microwave on medium for 4 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 10 servings | |
| Calories 203 | |
| Calories from Fat 85 | 42% |
| Total Fat 9.53g | 12% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 256mg | 11% |
| Potassium 185mg | 5% |
| Total Carbs 20.4g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.44g | 1% |
| Protein 8.85g | 14% |
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