4 Ingredient Customizable Enchiladas

Growing up in Calfiornia and going to college in Texas means Mexican food has a very special place in my heart. Unfortunately I haven't found anywhere yet in Chicago that totally quenches my craving for a good carnitas buritto or fish tacos, and definitely no tex-mex queso. So sometimes when I'm craving those flavors I take matters into my own hands, and that's what happened on this particular night.

How The Meal Came Together:

I had tortillas on hand and after making a little breakfast taco with the corn tortillas I had, I decided to turn dinner into a Mexican affair using up my flour tortillas. I also had a jar of trader joe's authentic salsa, a bell pepper, and a head of cabbage. Oh and that jalapeno!

What I Used:

6 Flour Tortillas
1lb protein (ground turkey, shredded chicken, black beans, beyond meat, or veggies!)
1 package of taco seasoning (or make your own!)
1 jar of Trader Joe's Authentic Salsa
1 small head of cabbage
1/2 cup of mayo (can use organic or avocado oil based!)
juice from 1/2 lemon
1 tsp apple cider vinegar
1/2 tsp dijon mustard
1/2 tsp maple syrup (or honey)
1/8 tsp each salt & pepper
optional 1/2 jalapeno finely diced
guacamole & roasted bell peppers as sides/garnishes

How To:

For the Enchiladas (can make ahead of time):

In a pan over medium/high heat drizzle oil and very lightly pan fry each tortilla after giving it a little dip in the salsa (for this I pour about 5 or 6 tablespoons of the salsa into a flat bowl and lightly dip both sides of the tortilla)
Fry in the pan for less than 1 minute, until slightly bubbling. They will be both crispy and a little soggy when you remove them (I didn't say this was a clean or easy meal to prep!). Keep a baking dish to the side for the next step.
Right away lay your tortilla in a baking dish, spoon in your filling and wrap it up. Keep doing this until all 6 filled tortillas are packed into the baking dish.
Cover with foil and place in the fridge until you're ready to heat and serve (or put it right into the oven). I topped ours with a little cheese before baking and did it at 375 for 40 minutes since it had been in the fridge. If you do it from hot, it will only take 30 minutes to get bubbly.

For the Cole Slaw:

Finely slice your cabbage or use a mandolin like I did - they're amazing you can see my favorite one at the bottom of the post.
Place in a large bowl & set aside while you make the dressing.
In a separate bowl mix the mayo, lemon juice, dijon mustard, vinegar, maple syrup, salt, and pepper. Optional to add jalapenos, or horseradish for an extra kick. Whisk until smooth then toss with the cabbage and serve up.