Sunday, July 1, 2012

Wonton Enchiladas

I was craving enchiladas today and couldn't get it off my mind, so decided to see what I could come up with. I had leftover enchilada sauce from Trader Joe's (soooo yummy/spicy!) from making the enchilada bites a couple weeks back. And all my experimenting with wonton wrappers gave me an idea. And voila...wonton enchiladas were born! I didn't have any chicken handy, but can see that being quite a tasty addition.

After I made them, I was perusing theworldaccordingtoeggface and came across her recipe for tortilla-less turkey enchiladas, which I'll also definitely have to try.

Wonton Enchiladas
  • Enchilada sauce
  • Wonton wrappers
  • Shredded cheese
  • Shredded chicken or ground beef (optional)
  • Olives, onions, etc. (optional)
  • Greek yogurt to garnish
  • Spoon a small amount of enchilada sauce in the bottom of each mini-loaf square. Just enough to coat the bottom. 
  • Place a wonton wrapper into each mini-loaf square.
  • Spoon more enchilada sauce into the bottom of the wonton wrapper, add additional fillings (chicken/beef, olives, onions, etc.) and top with cheese. 
  • Loosely seal the top of the wonton wrapper (it's okay if it's not all the way closed). The easiest way to do this is to dip your fingers in water and use them to coat one side of the wonton wrapper with water, and stick the other side to it. Perfection doesn't matter here. 
  • Coat with additional enchilada sauce and cheese
  • Bake 10 minutes at 375 degrees
  • Serve topped with dab of greek yogurt
I did just enchilada sauce, wonton wrapper, and low-fat shredded mexican cheese and they came out at about 60 calories each (5 carbs/4 protein) not including greek yogurt. Adding chicken would have been a great protein add. Next time!
Bit of sauce in the bottom, and wonton wraper placed on top

Layer of sauce, then cheese (and other fillings), and the wonton closed up (far right)

Once sealed, top with additional sauce and cheese

Finished product

Topped with greek yogurt

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