Inventive enchiladas for vegetarians
About the article
This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.
See the article in its original context from July 1983.
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Meat and cheese are basic enchilada ingredients but instead of meat, you may substitute scrambled or hard-cooked eggs, refried beans, rice and onions, guacamole, or what have you.
Enchiladas are generally made from corn tortillas which have first been softened in hot oil, and then dipped into a spicy sauce before being filled.
To prepare basic cheese enchiladas, heat oil in a frying pan over medium heat. Dip in a dozen corn tortillas, one at a time, and turn after a few seconds. Remove when tortilla is limp never, never allow it to get crispy. (If it does, however, don't throw it away. Just spread with hot refried beans, shredded lettuce and cheese and ole! You've got a tostada!)
Stack limp tortillas on a plate and set aside for a moment. In another frying pan, heat canned or fresh enchilada sauce until just hot. Dip your tortillas, one at a time, and turn over to coat with sauce. Tortillas are now ready to be filled with shredded cheese (try longhorn cheddar or jack) and either chopped onions or chives, black olives and sour cream. Reserve some shredded cheese for the top.
Roll tortillas around filling and place, side by side and seam down, in a flat rectangular baking pan. Drizzle any remaining sauce over the top of the enchiladas and sprinkle with remaining cheese. Bake in a moderate oven, just until cheese melts. Be sure not to bake too long, or tortillas will dry out and become crusty around the edges. Enchiladas can be prepared ahead of time and refrigerated until ready to use. Just prepare as above, cover with foil and then bake just before serving, until cheese is melted and bubbling on top. Garnish with shredded lettuce, sliced ripe avocado, sour cream, chopped chives or tomatoes. Or try them for brunch topped with a fried egg. Recipes follow for two more variations of an old favorite.
