Enchiladas
A perfect recipe for a weeknight dinner. Enchiladas can be vegetarian or as a dish to use leftover meats and/or vegetables. A versatile dish that should be in your cooking repertoire.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large casserole dish, approximately 9 x 13" |
| Ingredients |
|---|
| 8 flour tortillas |
| 1 can of refried beans |
| 10 ounces of cheese, grated |
| 16-32 ounces of Smoky, spicy enchilada sauce, Guajillo salsa, or store-bought |
| cilantro, optional |
| Mexican crema or sour cream, optional |
| Instructions |
|---|
| • Preheat oven to 375º. Coat the bottom of a 9” x 13” pan with a little of the salsa to prevent the enchiladas from sticking. Cooking spray may also be used. |
| • Lay the tortillas side by side on the counter in an assembly line formation. See picture above. |
| • Spread each tortilla with 2 tablespoons of refried beans. Top with the onions, if using. Add 1 ounce of cheese to each. Top with cilantro, if using. |
| • Roll up each tortilla and put in the pan, seam down. Top with enough salsa to coat each enchilada. Top with the remaining cheese. |
| • Bake in the oven for 25 - 30 minutes. |
| • Serve two enchiladas per plate. Top with optional crema and cilantro. |
| Variations |
|---|
| • Add leftover grilled chicken or steak. |
| • Add sautéed bell peppers, mushrooms, or zucchini. |
| • Add cooked chorizo. |
| • For those who like it spicy, top with chopped jalapeño or serrano chiles. Add raw onion. |
| • Use a green salsa on half of the enchiladas and a red salsa on the other half. |
| Storage |
|---|
| • When cool, cover and refrigerate. Gently reheat in a covered skillet with a little water. |
Comments on this recipe?