Easy Enchilada Recipe

Football practice and dance lessons make Monday nights at our house pretty crazy, so I’m always looking for easy recipes that will make a busy night just a little bit smoother.   Last night I made these easy enchiladas from a recipe my mother-in-law gave me.  They’re fast, and you can adapt the recipe to include whatever meat and/or cheeses you have available.

Monday Night Enchiladas

• 1 package of corn tortillas
• 2 cups of shredded cheese (Mexican blend, cheddar, mozzarella, or queso blanco will work)
• 1 big can red enchilada sauce ( approx. 28 oz.)
• 2 cups of meat, chopped or shredded (ground beef, chicken, or pork)
• 3 tablespoons olive oil

Brush both sides of each corn tortilla with oil, and place in 400 degree oven for 5 minutes, and remove.  Pour half of enchilada sauce in the bottom of a 9X13 baking dish, and smooth to coat.  When tortillas are cool enough to handle, fill with your desired combination of meat and cheese.  Remember to save some cheese for topping.  After filling, roll tortillas, fold under the ends, and place seam-side down in baking dish.

Top enchiladas with remaining red sauce and cheese. Bake at 400 degrees for about 15 minutes.

If you want to make vegetarian enchiladas, you can replace the meat in this recipe with black beans.  If you’re concerned about fat content, you can make skinny enchiladas by omitting the oil, and softening the tortillas with water.

This recipe got me thinking about making homemade tortillas with a tortilla press.  It’s definitely not a Monday night activity, but I’m still anxious to try it.

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4. Labor Day Lunch Recipe – Ham Droolies
5. Garlic Chicken Mozzarella Bake