Tonight was Mexican night in our house. Enchiladas were on the menu, and they sure were good. And easy. That is a darn good combination in my book. I make enchiladas all different kinds of ways depending on what ingredients I have in the house. Tonight it was child, peppers, onions and cheese. I realized after they were made that I had spinach that I should have added. My husband didn’t mind that I forgot it… even though he doesn’t notice when I add some in. Try these out next time you are craving Mexican food.
8-10 tortillas (I use whole grain tortillas)
2 cups shredded chicken
1/2 can black beans
1 green pepper, chopped
1/2 onion, chopped
1 28 oz can red enchilada sauce
1 cup shredded cheddar or colby jack cheese
1 clove of garlic, minced
Preheat the oven to 375 degrees. Pour 1/4 of the can of enchilada sauce in a baking dish to cover the bottom. In a large bowl, combine the chicken, black beans, pepper, onion, garlic and half of the cheese. Mix well. Add in half of the rest of the enchilada sauce and mix to combine.
Spoon a portion of the mixture into each tortilla and roll tightly. Place each rolled tortilla seam side down in the baking dish.
Continue filling and rolling tortillas until the filling is gone and the pan is full. You want the enchiladas to be tight in the pan so they don’t open or come loose during the baking time. Top the enchiladas with the remaining sauce and cheese.
Bake at 375 degrees for approximately 20-30 minutes or until the sauce is bubbly and the cheese is melted. Once everything is heated through, you can put them under the broiler for a few minutes to crisp up the cheese and edges of the tortillas.
Serve the enchiladas as is or top them with shredded lettuce, chopped tomato, sour cream and salsa.
These enchiladas are also a great make ahead meal. Make them on Sunday and you can bake them in the next few days for a delicious weeknight meal. I have even made the filling, put it in the freezer and used it down the road for an easy meal. Enjoy!