21 March 2014

Jackie's Enchiladas

I can't take any credit for this recipe, as I totally stole it from my sister Jackie. That said, I have tweeked it a bit and really, its a staple in my weekly dinner recipes so you need to make it too.

These enchiladas are my favorite for a couple reasons. 1. they are super fast 2.  they are super cheap (not very many ingredients) 3. they are super easy to make and 4. they are super yum (especially cold. I can't be the only one who loves cold enchiladas?!).

Ready?

Well wait, okay so originally the recipe Jackie gave me was for vegetarian enchiladas which I love- buuuttt my husband really doesn't enjoy dinners that don't involve some sort of meat, so I have been putting chicken in them.  I told you I tweeked the original recipe!

Ingredients:

10 corn or flour tortillas (I prefer the flour but you could use whatever you like)
2 (15 oz) cans black beans, rinsed and drained.
1 Tablespoon chopped chipotle pepper (in adobo sauce, that one). *The 1tbsp is also sort of personal preference, you can always add more or less depending on how spicy you like your dinner.
2 cups shredded cheese (8oz) - I get the Mexican style 4 cheese blend.
2 (10oz) cans enchilada sauce (Jackie makes her own, I do not)

And that's it! But here is where you can get a little creative with the ingredients depending on what you have in the house. I have been known to add a can of corn or sliced olives to my enchiladas. Nate prefers I add rice and shredded chicken, so I typically do that too. Its whateverrrrrr sounds good to you! For those of you who need exact numbers, I'd estimate that I added 1 cup of cooked rice and 1 chicken breast (shredded) to my last pan of enchiladas.

Directions:

1. Stack tortillas in foil really tightly and bake in a 350 oven while you prepare the filling.
2. For the filling, combine beans, chipotle, 1 cup of the cheese, 1/2 cup of the sauce, and whatever other ingredients you are adding (chicken, rice, corn, olives, etc).
3. Take a 9x13 pan and pour enough sauce in the pan just to coat the bottom. Spoon a heaping 1/4 cup of the filling into one edge of a warm tortilla, then roll it up really tight. Then arrange tortillas seam side down in the pan.
4. Bake covered, in a 350 degree oven for about 25 minutes or until heated through.
5. Top with remaining 1 cup of cheese.

As for toppings, I usually just do guacamole/salsa/sour cream. You know the drill.

Also, this easily makes dinner for Nate and I plus lunch leftovers. If you were feeding 4, you'd still have
enough.

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ps- I annoyingly made enchiladas last night and forgot to take pictures of the process. Grrrr. And as much as I love them, I don't want to make them again tomorrow just so that I can take pictures for this post. So I'll update this with pictures the next time I make these for dinner. Promise!

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