#Copycat folio cheese wrap how to

However, my tortilla replacement–Folios Parmesan Cheese Wraps–at least until now, is not (preferably) pasture-raised organic. My version does use some form of dairy that has less lactose in it than cream (I use Greek yogurt and/or lactose-free cream cheese), along with organic Reishi mushroom powder, which happens to be one of several great choices for providing immune support. In my clean keto version, I’ve made a few adjustments so that I could get a cleaner version of the cream of mushroom without any additives, excess carbs, or the actual use of heavy cream to which I tend to be more sensitive to. Okay, well enough about the origin of enchiladas… All I remember of my mom’s recipe is that she always put into the meat mixture cream of mushroom, which I think gives these enchiladas a fuller flavor (don’t worry, you can’t taste any mushrooms) and likely cuts down on the acidity of the tomatoes. These are a full meal!įrom what I know of living near the border, real Mexican enchiladas aren’t even baked in the oven, nor do they use flour tortillas, cheddar cheese, or even cumin! So for comparison sake, these are a Tex-Mex version of what we might call a meal north of the border versus Mexican street food, which is more traditionally composed of a white Cojita cheese filling with chicken or pork inside pan-fried corn tortillas, topped with a green dried chili and tomatillo sauce, and lightly sprinkled with Cojita cheese. Anyway, to be fair, these aren’t your typical Mexican “street food” enchiladas.

#Copycat folio cheese wrap how to

I don’t even know where she learned how to make enchiladas, given her Asian roots, other than maybe she had picked up some know how from many of the restaurants where she worked during the years my brother and I were growing up. I’ve been making enchiladas with my mom since I was a teenager.