We really enjoyed these healthy enchiladas. We were a little timid on the amount of heat spices so used the sparingly. I usually add a spoonful of sauce to a plate then flip the tortilla shells to coat both sides; then add the filling and roll to make open sided enchiladas. Instead of the vegan version, I used about 1 1/2 c of Italian blend shredded cheese bc it’s what I had. Next time I’ll try Colby.Jack cheese. The sauce was delicious.
These were fantastic! So soft and luscious, very addictive flavors. The sauce is very tasty and takes them over the top. Everyone I share this recipe with has raved about them. Can't wait to make them again. A definitive keeper!
Super healthy version of enchiladas since the tortillas are not fried in some oil first. Spicy as all get out even without the jalapeño and crushed red pepper, so only keep those in if you like super spicy and adding sour cream. Made with regular cheese on top 'cause it's what I had and it was fine. Nothing incredible, but different and easy to make. Side note-leftovers I scooped in a bowl with some veggie broth and added salt-popped in the microwave-turned into a delicious tortilla soup!