Last night, I made my infamous enchilada recipe. I wish that didn’t sound like an egoishoverstatement,
because it isn’t. This recipe has been the number one request by ex’s and old roommates, and for good reason. They are easy, delicious and freeze well. Since posting it on Facebook last night, I’ve received quite a fewpeople requesting the details. So here goes….
Serving size: 10 enchiladas (usually 2 per person)
Things you’ll need (replace with fresh ingredients as you see fit):
2 tablespoons ground cumin
6oz red enchilada sauce (you canalso add green enchilada sauce, but make sure to have the red as well)
Half jar of roasted red pepperssliced into lil’ bits
1/4 cup shredded cheddar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Whatever else you want. Corn, tomatoes, etc.
Flourtortillas (soft taco sized usually work best)
Take the two cans of beans and drain/rinse in a colander. Then mash them up with your hands so it’smore like a paste.
Dump the beans in a pot on the stove, addthe rest of the bean mix ingredients and stir over low heat. Usually, I taste test and keep adding spices at this point. The bean mixture shouldhave a kick, if not, add more spice, enchilada sauce and green onion. Do not overdo the sour cream in the beanmixture.
Once I’m satisfied with bean mixture, I let it cool a bit soit’s not so liquidy. This makes iteasier to spread inside the tortilla.
Pull out a big dish that will fit at least 8 rolledtortillas… lasagna dishes are perfect.
On the bottom of the dish, drizzle more enchilada sauce sothe tortillas won’t stick. Also, keep inmind, with this recipe, you cannot and will not have too much sauce. Over do it.
Then, one by one, fill a flour tortilla (you can use wheator corn as well, but flour tortillas are the best by far) and roll them. Usually three tablespoons of bean mixture pertortilla is perfect.
Then, sprinkle more cheddar across the top, add more redenchilada sauce, and top with more diced green onion. (sometimes I’ll use dicedtomatoes, but Meredith doesn’t like warm tomato so I avoided it on thisrecipe).
Bake for about 25-30 min at about 350degrees.
These enchiladas are seriously simple and delicious. I highly recommend making ‘em. You can’t gowrong!
Btw, this is a recipe I kind of made up from what my mom used to make, so feel free to adjustaccordingly. They also freeze really well,so make extra!
Also, using 1can bean + 1can pinto is enough for about 8-10enchiladas (usually 2 enchiladas make a serving). For more, I’ll add an extra can of black beans. The bean mixture is a delicious dip for chipstoo.
Yesterday, I also calculated the calories, and it came outto be ~275/enchilada!