So many times I go to potlucks and watch friends, especially my gluten-free friends, fret over partaking in a dish that won’t agree with them or is simply too large in terms of portion size. Our culture has a predilection for wanting “the whole enchilada!” not just a tiny taste.
But wouldn’t it be delightful if tasty treats, like enchiladas, were put on portion check AND made with healthful ingredients?
Behold a new little appetizer idea: enchilada minis.
Yes, just make them mini. And don’t douse them with sauce and cheese so they become mushy. A crispy, smaller than normal enchilada can be just as delightful as a big soggy one, or in my opinion, better.
Plus, guests find finger foods delightful. And a clever idea like this might spark good foodie conversation and sharing.
1 large whole-wheat burrito wrap, cut in two halves
¼ cup black sliced olives
¼-1/2 cup enchilada sauce (preferably preservative free)
filling: pulled pork, chicken, ground beef or turkey, or a veggie filling of sauteed beans, spinach and tomatoes
optional: sprinkle cheese (soy is great, but keep sprinkling light to avoid sogginess)
-In a medium-sized skillet, add a little oil and sautee whatever veggies you chose or brown your meat. If you’re going for meat, be sure to drain grease well so tortillas don’t get soggy. (Clearly, the aim of this endeavor is avoiding soggy enchis at all costs.)
-Once veggies or meat filling is prepared, get ready to roll. Don’t overestimate the filling. A little goes a long way. Spread a thin layer over each tortilla half. Roll and pin down with several evenly-spaced toothpicks. Transfer to baking sheet.
-Cut the enchiladas between the toothpicks. I made 4-5 out of each half of the tortilla. Drizzle sauce over the top and drop an olive down each toothpick. Bake for about 15 minutes or until they get golden brown and crispy. Add more sauce if necessary, but again, don’t let soggy happen.
-If you’re adding cheese, do that last, a few minutes before serving. The heat will melt it for a pretty contrast. And your guests will think you’re pretty great letting them have as much healthy enchilada minis as they like.
- No Bake Rice Enchiladas (mylittleglutenfreegirl.com)
- Gluten-Free Chorizo Enchilada Breakfast Casserole (annumography.wordpress.com)
- Enchilada Cups (teacher-chef.com)