***FREEZER FRIENDLY*** (freeze BEFORE baking)
Preparation Instructions
Preheat oven to 375 degrees.
Prepare your tortillas if needed.
If making homemade enchilada sauce, get that going as well. Set aside when done.
Mix together yogurt, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and fage mixture.
(If there’s any fage mixture left over, use it as a dip for tortilla chips!)
Pour sauce over the tortilla's evenly.
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. (I baked mine a tad longer...so just peek at it)
Serve immediately. Place a dollop of plain or greek yogurt on each serving, then sprinkle on sliced green onions or fresh cilantro. And don't forget some tortilla chips on the side. YUMMO!
CHALLENGE: if you are looking at this recipe I'm assuming you are interested in eating more healthy...so the next time you are tempted to pick up already-shredded cheese, look at the ingredients and compare to a block of cheese. THEN you'll see why to buy blocks. :) Remember, when eating clean, the least amount of ingredients the better. Plus, blocked cheese melts and tastes 100 times better!!!
- 12 wheat tortilla's (highly recommend Costco's raw wheat flour tortilla's)
- 1 can (20 Ounce) Enchilada Sauce: CHECK INGREDIENTS. I love an easy homemade recipe off of weelicious.com. It only takes a few extra minutes to whip up my own. For her recipe, click HERE.
- 2 cups FAGE (strained greek yogurt...can find anywhere but now selling at WalMart and Costco!)
- 3 cups Sharp Cheddar Cheese, Grated (DO NOT BUY ALREADY SHREDDED CHEESE)
- 1 cup Sliced/chopped Green Onions
- ½ teaspoons Ground Cumin
- ¼ teaspoons Cayenne Pepper
- Fresh Cilantro (optional...but YES)
Preparation Instructions
Preheat oven to 375 degrees.
Prepare your tortillas if needed.
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| My Favorite Store Bought Raw Tortilla's. (Costco) |
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| Place on hot griddle... |
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| 30 seconds later these cute little bubbles form...means, "FLIP ME!" |
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| easy peasy and tastes GREAT. |
If making homemade enchilada sauce, get that going as well. Set aside when done.
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| Chunky while simmering |
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| After going through the food processor or blender, you're left w/ this magic. |
Mix together yogurt, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
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| I used up all my green onions yesterday...thankfully I had some red on hand! |
Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and fage mixture.
(If there’s any fage mixture left over, use it as a dip for tortilla chips!)
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| This actually might be a little TOO much, but you get the idea, right? |
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| Come to momma.... |
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| I always double this recipe and freeze at least 2 pans. |
Pour sauce over the tortilla's evenly.
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. (I baked mine a tad longer...so just peek at it)
Serve immediately. Place a dollop of plain or greek yogurt on each serving, then sprinkle on sliced green onions or fresh cilantro. And don't forget some tortilla chips on the side. YUMMO!
CHALLENGE: if you are looking at this recipe I'm assuming you are interested in eating more healthy...so the next time you are tempted to pick up already-shredded cheese, look at the ingredients and compare to a block of cheese. THEN you'll see why to buy blocks. :) Remember, when eating clean, the least amount of ingredients the better. Plus, blocked cheese melts and tastes 100 times better!!!
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