Recipe Directions

For Tortilla:
1. Place all ingredients in a food processor and blend until smooth. 2. Place mixture on a Teflex sheet on top of a mesh dehydrator screen about 1/8 inch thick and dehydrate at 105 degrees. 3. When tortillas are solid enough to turn (after about 3 hours) flip onto mesh and dehydrate until other side is solid. (another 1-2 hours or so)
For Filling:
1. In a bowl, combine the filling ingredients and let sit for at least 1/2 hour or until tortilla is done dehydrating.
To Assemble:
1. Slice the sheet of tortilla in half so you have two large pieces. 2. Place the mixed vegetables down the center of the tortilla in a long thick strip. 3. Roll the tortilla up. You should have a long, thick, enchilada-looking roll. If you can, seal the “seam” with your fingers and a little water if necessary. (the ends will still be open, that’s fine.) 4. Continue to do the same with the second piece of tortilla and then place these rolls back into the dehydrator for another 1-2 hours.
Note: When you flip the tortilla after the first 3 hours, it’s ok if it’s still mushy. It will solidify more after another hour or so. Remember, the key to this recipe is not to let the tortilla get too crispy before you roll it.
I (Alissa Cohen) use frozen corn for this recipe since fresh corn gives this recipe an undesirable flavor and texture.

Joesc's Thoughts

Alissa Cohen’s Living on Live Food recipe for Enchilada. I have not tried it but it was requested so hope you like.

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Comments

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This looked good so I tried it. BUT it took way longer to dehydrate! It was more like 6 hours and then 1 more hour after turning it over. Did I do something wrong? Also, these comments about avocado? Are they adding it to the inside ingredients?

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I tried this the other day and it was great! I can't wait until my daughter comes to visit with me again so I can let her try some. I did add avocado which made it even more delicious.

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They blanch the corn before freezing. But I find that 'nothing added' dehydrated corn easy to find in many markets. So considering I'm in the cold midwest that may be the way to go!

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This looks fantastic! I can't wait to try it. I didn't know that frozen corn wasn't raw.... WHat makes it not raw?

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I would freeze my own corn. I will try this recipe out once I start eating again and by the corn on the cob take off the Kernals and freeze it in a bag. I know some corn is boiled then first which will make it not raw. I have Alissa Cohens book and I know that she has many ingredients that is not raw that she uses. For example liquid smoke, frozen corn, agave nectar and braggs amino. If you guys try it. Feel free to comment how you like it. I will try and do that once I try it.

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if one were to freeze their own corn there would be no worry of whether the corn had been blanched and therefore un-raw

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there is no doubt fresh is frozen food is better then frozen... though there are facts that frozen fruit/vegetables are freeze immediately after harvest and are at the peak of ripeness. This enables to keep nutrient at its peak. It diminished probably almost by half when frozen. Similarly, if you by at the store food have been harvested before ripened and lucking it full flavor and nutrient. I am not in a favor of frozen at all, though there are few things to be acknowledged. For example using frozen berries creates an texture in the smoothies etc

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I used to make this recipe all the time. I had forgotten about it since I went raw this second time. It is out of this world! Sure, avocado is always good, but, really, the recipe needs nothing additional. If fact, I've made the tortillas and filling separately without dehydrating together and this is STILL very tasty!

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hey thanks for thwe recipe....cant wait to try it!!

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Frozen corn's not raw so if U want to be 100% about it, use fresh corn.

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wow! looks like a real thing; avocado would be good for smoother and richer texture ~thank you!

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