Enchiladas

Preheat oven to 350°F. Lightly oil a 9x13 baking dish.

Warm tortillas in a dry skillet or over a flame, 10–15 seconds per side, until pliable. Keep them stacked in a clean kitchen towel or tortilla warmer.

If using raw vegetables (bell pepper, onion), heat oil in a large skillet over medium heat. Sauté diced onion and garlic until fragrant, about 1 minute. Add bell pepper or other vegetables and cook 2–3 minutes until slightly softened. Stir in cooked protein (chicken, pork, ground turkey, or tempeh) and season to taste. Remove from heat and cool slightly.

Spread a thin layer of enchilada sauce (about 1/4 cup) across the bottom of the prepared baking dish.

Working with one tortilla at a time, lay it flat on a cutting board. Spoon 2–3 tbsp of the protein–vegetable mixture onto the lower third of the tortilla. Top with 2 tbsp shredded cheese (filling cheese). Roll tightly from the bottom, then place seam-side down in the baking dish. Repeat with remaining tortillas and filling, spacing them snugly but not overlapping.

Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the reserved topping cheese over the sauce.

Cover the baking dish tightly with foil and bake for 20 minutes. Remove foil and bake an additional 8–10 minutes until cheese is melted and bubbly.

Let rest 3–5 minutes. Garnish with fresh cilantro or parsley. Serve with sour cream or crema on the side.