Simple ingredients, easy recipe, no bake, delicious results. This enchiladas recipe is much different than other Central American enchiladas. The most obvious difference is that it is not baked. The ingredients are so simple and fresh, they don’t need to be baked for their flavors to meld.
Belizean Enchiladas or “Enchilades”
Ingredients
- 2 cans - Tomatoes - diced, sauce or fresh tomatos
- 1 small onion diced
- 2-3 cloves garlic minced
- salt and pepper to taste
- 12 hardboiled eggs
- short stack of corn tortillas (approx. 20)
- Dutch hardback cheese, grated (Any hard salty cheese is a good substitute, like parmesan or asiago)
Preparation
- Start your eggs to hardboil: bring the water to a boil, add the eggs, cover them and turn off the heat. Allow them to sit and hardboil while you make the sauce.
- Heat a small amount of oil in a sauce pan. Saute onion and garlic until translucent.
- Add tomato cans(diced or sauce). (If you are using diced tomatoes or fresh, you will need to blend your sauce with a blender or immersion blender). Allow to simmer, add salt and pepper to taste.
- Place corn tortillas on the comal. You can also microwave them wrapped on low if you do not have a comal.
- Pull your eggs out of the water, allow to cool enough to touch, and peel. Grate the hardboiled eggs.
- Make the enchiladas: Take a tortilla and dip it in the sauce. With the tortilla in one hand, and place a few spoonfuls of grated egg in it. Roll it tightly. It should be the size of a fat cigar. Place each lined up in a casserole dish.
- When your dish is full of rolled enchiladas, top with the remaining sauce. Grate a hard, salty cheese over the top.
- Serve with coleslaw, beans, and cortido, or just eat one at a time by themselves!
Pro Tips
When you place your corn tortillas on the comal to heat, quickly dip a few of them in the boiling water for the eggs. This will allow them to "steam" on the comal and become soft, flexible and not dry out.
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