De-mystifing enchiladas..orders up..photos

OK the secrets are:
1) heat the corn tortillas in a dry skillet and keep warm in a kitchen Tea towel, this makes them flexible and not stiff.

2) dip the tortillas in the sauce before filling, individually do not attempt to do this in advance you will have mess on your hands

3) don't over fill as rolling will be difficult, place seam side down


4) I don't see any point in adding cheese to the filling, when it is topping the dish, this draws away flavor from the vegetable filling.


5) cover well up to 3/4 sides of dish, with the sauce, don't over fill or it will spill while cooking


6) Add dried oregano and any spices as you layer not just on the top

Bake in a pre heated 350f oven, for 30-40 mins until golden and bubbly, remove from oven and wait 10 mins before serving.


For Vegan, remember NO cheese, I used walnuts sauteed white corn and zucchini..delicious mix.

here's the photographs..enjoy and GOOD EATING:

Red beans soaking, later cooked with garlic, onion, oregano, smoked paprika..served as a side dish with brown rice for the enchiladas

Walnuts added in place of cheese for the Vegan Enchiladas

The pre-heated tortilla, dipped in sauce before filling

The Vegan Enchiladas with walnuts, corn and zucchini topping, same filling as the rest

The enchilada filling with  mustard greens and white corn

The spicy Enchiladas with green chili-chipotle sauce

The mild, no heat enchiladas with tomato-bell pepper sauce