This amazing vegetarian enchilada recipe is courtesy of my friend, Charlene, who was kind enough to share her grandmother's meatless version of a classic Mexican dish. What a great way to do enchiladas without having to use a soy meat substitute or overloading them with gobs of cheese filling. I've, of course adapted them a bit to reflect my taste, so adapt away, and enjoy your version!
- Preheat oven to 350 degrees.
- Open can of enchilada sauce (I like Trader Joe's) and empty into large post to simmer while you are putting the enchiladas together. Sauce will thicken a bit.
- Put chopped eggs, onions, olives and 1 1/2 cups of cheese into a large bowl and mix all ingredients together, set aside.
- In a large frying pan, heat olive oil until hot. Fry corn tortillas, one at a time until slightly crisp, remove and set on paper towels to absorb excess oil.
- Carefully take fried corn tortillas and one at a time dip into hot enchilada sauce. (I found myself in need of assistance here!)
- Place dipped enchilada into dish and stuff with prepared filling, rolling the tortilla around the filling. Continue until all tortillas are dipped and stuffed.
- Pour remaining enchilada sauce over all enchiladas, sprinkle with remaining cheese, dot with remaining sliced olives and and bake for 45 minutes or until cheese is bubbly.
- Allow enchiladas to cool for at least 10 minutes before serving.
- Serve with Girlbert's Guacamole and Black Bean and Corn Southwestern Salad