Anza is a single mother of four who makes her home in Colorado. She enjoys writing, hiking and is an avid football and hockey fan. She is the owner of a virtual business services company; writing is just one of the many services her company offers.
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This recipe comes from my favorite cookbook. It is a healthy twist to an old time favorite. I love foods that are filled with carbs, they always taste so good, but the scale never likes me in the morning. This recipe is one that is full of flavor, but doesn't fill me with regrets the morning after.
I especially like that this can be prepared in advance and stored in the refrigerator for a couple of days before baking. It also travels well to covered dish events. It can be baked beforehand or onsite for a hearty meal.
If you are accustomed to having red enchilada sauce or green chile smother your enchiladas, this recipe may be a bit scary for you to try. It is a bit untraditional from the standard way of preparing enchiladas. If you are trying to cut fats and carbs from your diet, this is a healthy alternative to what is a staple in many people's diets.
Makes 8 servings.
I am not a fan of wheat tortillas, if you don't enjoy the taste, you can substitute for regular white tortillas. Sometimes making healthier choices have to come in stages. Mission make an excellent wheat wrap. I have been substituting that for the wheat tortilla. I find I like that better, but it changes the texture from the standard tortilla.
To make a complete meal, I serve with a green salad and a light dressing.