These enchiladas were the highlight of my day.  I have never enjoyed a meal as much as I did this one.  They left me licking my plate (I do mean literally)…Poor Ava was sitting there looking at me lick my plate clean with a strange, quiet look on her face.  I know she was thinking “Who are you and what have you done with my mommy?”

Sensational!

THE BEST ENCHILADAS

{ingredients}

4 whole wheat tortillas

{Filling: or any bean/meat/veggie mixture you like}

1 C chickpeas

2 cloves garlic

1 small onion

½ t cumin

Salt and pepper

Mozzarella  

{Toppings}

1 C your favorite enchilada sauce

½ C sour cream

2 T feta

Mozzarella

Fresh cilantro

Olives

Onions

1/2 jalapeno

{directions}

1. In a food processor blend chickpeas until relatively smooth.  Add cumin, salt and pepper.
2. Sauté garlic and onion.  Once tender blend into chickpea mixture.
3. Divide the chickpea between the tortillas.  Add mozzarella and fold burrito style.
4. In a medium baking dish add ½ cup of the enchilada sauce.  Place the prepared enchiladas in.
5. Top with the remaining ½ cup sauce.
6. Spread sour cream on and top with feta, cilantro, onions, olives , mozzarella and jalapeno.
7. Bake at 350* for 25-30 minutes.

*Do not forget to add the feta cheese topping! I learned this yummy trick from my aunt and it makes all the difference in the world! You will love it.  Take my word.

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