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!

Tools needed: 
9 X 13 baking pan, large pot,
1.25 hours
One large can of favorite enchilada sauce (I like Trader Joe's, which comes in a bottle)
6 hard boiled eggs, chopped
2 cups shredded cheddar cheese (rice or soy cheese works for dairy-free)
1 medium onion, chopped
1 dozen 6" corn tortillas
1 can pitted black olives, chopped (leave eight slices to decorate the top)
olive oil, enough to fry tortillas
1 medium (mild) pasilla pepper, deseeded and chopped
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Put chopped eggs, onions, olives and 1 1/2 cups of cheese into a large bowl and mix all ingredients together, set aside.
  4. 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. 
  5. Carefully take fried corn tortillas and one at a time dip into hot enchilada sauce. (I found myself in need of assistance here!)
  6. Place dipped enchilada into dish and stuff with prepared filling, rolling the tortilla around the filling.  Continue until all tortillas are dipped and stuffed. 
  7. 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.
  8. Allow enchiladas to cool for at least 10 minutes before serving.
  9. Serve with Girlbert's Guacamole and Black Bean and Corn Southwestern Salad
makes 12 enchiladas


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