Tortillas have become part of mainstream American cooking, and it’s no surprise. Whether made from flour or corn meal, they’re easy to use and readily available.
Cooking the tomato sauce with whole jalapeno peppers gives it just a hint of hot spice. If you have a passion for hot peppers, cut them up and leave them in the sauce when it is served. If you don’t have jalapeno peppers, add a few drops of a hot pepper sauce.
A quick way to wash the cilantro is to immerse it in a bowl of water for several minutes while you prepare the other ingredients. Lift it out of the bowl, and dirt and sand will be left behind. Shake dry and use.
To make this into a full meal for two people, add a simple corn salad using frozen corn.
Never miss a local story.
Goat Cheese Enchiladas
For the sauce:
1 1/2 cups reduced-sodium, canned crushed tomatoes
1/2 cup diced red onion, plus 2 tablespoons, divided
2 large whole jalapeno peppers
Salt and freshly ground black pepper
For the filling:
1/4 pound fresh goat cheese
2 teaspoon ground cumin
1 tablespoon ground coriander
2 teaspoons minced garlic
1/4 cup chopped fresh cilantro
1 cup frozen diced green bell pepper
4 (6-inch) light flour tortillas
2 tablespoons shredded reduced-fat Monterey Jack cheese
Preheat oven to 400 degrees. Line a baking tray with foil.
Place crushed tomatoes, 1/2 cup onion and whole jalapeno peppers in a medium-size saucepan and bring to a boil. Reduce heat and simmer gently, uncovered, for 10 minutes. Add salt and pepper to taste.
Mix goat cheese, cumin, coriander, garlic, cilantro and green bell pepper in a bowl. Divide into 4 portions. Dip the tortillas, one at a time, into the tomato sauce. Make sure they are completely covered with sauce. Remove to the baking tray and spoon one quarter of the filling into the center of each tortilla. Roll up. Repeat with remaining tortillas and filling.
Spoon half the remaining sauce over the top and cover with foil. Place in the oven for 10 minutes. To serve, remove jalapeno peppers from sauce left in the pan. Place 2 enchiladas on each plate and spoon remaining sauce over the top. Sprinkle with grated cheese and remaining 2 tablespoons onions.
Per serving: 466 calories (45 percent from fat), 23.3 g fat (13.8 g saturated, 6.6 g monounsaturated), 49 mg cholesterol, 25.3 g protein, 49.2 g carbohydrates, 16.2 g fiber, 824 mg sodium.
Yield: 2 servings.
Sweet Corn Salad
1 cup frozen corn kernels
4 cups ready-to-eat salad, washed
2 tablespoons reduced-fat oil and vinegar dressing
Defrost corn by placing it in a colander and running hot water through it or microwave on high 2 minutes. Add to the salad and toss with the dressing.
Per serving: 87 calories (18 percent from fat), 1.8 g fat (0.2 g saturated, 0.5 g monounsaturated), 1 mg cholesterol, 3.3 g protein, 17.9 g carbohydrates, 3.5 g fiber, 14 mg sodium.
Yield: 2 servings.