Family Dinner: Christmas Eve Enchiladas

On Christmas Eve, we eat enchiladas.

 You might be wondering what makes these so "Christmas-ey"?

Well, nothing really. Except the ingredients list. Take a gander....see the absence of anything with reduced fat in the title? I could make these healthier, but I don't. And that, my friends, is what makes them worthy of a special occasion. Well, that and the fact that they are delicious. If you are in need of something cheesy, gooey, spicy, and awesome, this is your huckleberry.

PS - 1 more unhealthified recipe to share and then I am back to regularly scheduled healthy meals. I swear. I have to, because I can't afford new pants.

C.E. Enchiladas
Makes 10

1 recipe enchilada sauce (I use this one)
1 10-pack flour tortillas
4 plum tomatoes
1/2 onion
1 can black beans
1 can corn
4 cups shredded cheddar cheese
Sour cream and sliced green onions for garnish, if desired

1. Make your enchilada sauce and set aside.

2. Heat oven to 375. Spray a 13x9 baking dish with cooking spray and set aside. Add enough enchilada sauce tithe bottom of your dish to cover it. And set aside.

3. Cut your plum tomatoes in half length-wise and use a spoon to scrape out the seeds and insides, throws this away. Dice up the tomato shells and place them in a medium bowl. Dice the onion and add this to the tomatoes. Drain and rinse the beans and corn and mix together with the tomatoes and onions.

4. Fill one shell at a time with a handful of cheese (about 1/4 cup) and a scoop of vegetable filling (3-4 tablespoons). Roll and place each in the pan, seam side down. I do 8 across, and then 2 length-wise. And you will have to jam them in. Note....you will have extra filling leftover.

5. Smush the enchiladas down a little if you need some room, then top with the remaining enchilada sauce. Cover with foil and bake until hot and bubbly, 35 minutes. Remove foil and top with remaining cheese and a handful of sliced green onions, if desired. Bake an additional 10 minutes or so, uncovered, until the cheese topping is melted. Serve with sour cream.

On Christmas Eve, we eat enchiladas.

 You might be wondering what makes these so "Christmas-ey"?

Well, nothing really. Except the ingredients list. Take a gander....see the absence of anything with reduced fat in the title? I could make these healthier, but I don't. And that, my friends, is what makes them worthy of a special occasion. Well, that and the fact that they are delicious. If you are in need of something cheesy, gooey, spicy, and awesome, this is your huckleberry.

PS - 1 more unhealthified recipe to share and then I am back to regularly scheduled healthy meals. I swear. I have to, because I can't afford new pants.

C.E. Enchiladas
Makes 10

1 recipe enchilada sauce (I use this one)
1 10-pack flour tortillas
4 plum tomatoes
1/2 onion
1 can black beans
1 can corn
4 cups shredded cheddar cheese
Sour cream and sliced green onions for garnish, if desired

1. Make your enchilada sauce and set aside.

2. Heat oven to 375. Spray a 13x9 baking dish with cooking spray and set aside. Add enough enchilada sauce tithe bottom of your dish to cover it. And set aside.

3. Cut your plum tomatoes in half length-wise and use a spoon to scrape out the seeds and insides, throws this away. Dice up the tomato shells and place them in a medium bowl. Dice the onion and add this to the tomatoes. Drain and rinse the beans and corn and mix together with the tomatoes and onions.

4. Fill one shell at a time with a handful of cheese (about 1/4 cup) and a scoop of vegetable filling (3-4 tablespoons). Roll and place each in the pan, seam side down. I do 8 across, and then 2 length-wise. And you will have to jam them in. Note....you will have extra filling leftover.

5. Smush the enchiladas down a little if you need some room, then top with the remaining enchilada sauce. Cover with foil and bake until hot and bubbly, 35 minutes. Remove foil and top with remaining cheese and a handful of sliced green onions, if desired. Bake an additional 10 minutes or so, uncovered, until the cheese topping is melted. Serve with sour cream.