Wednesday, August 29, 2012

Enchiladas for everyone

It has been quite the week. Both cars function properly, after a slew of repairs. We finally replaced three windows in the house, and I can open the kitchen window for the first time ever! This caused a flurry of cleaning, and resulted in takeout tonight. However, I made Empty the Fridge Enchiladas last night, and here's the recipe:

2 t. olive oil
1 cup chopped, cooked meat
1 cup chopped, cooked vegetables
1 can black beans, rinsed
1 12-15 oz. can enchilada sauce
2 cups shredded monterey jack cheese
4-5 small tortillas.

Heat oven to 350 degrees. Coat 8-in. square pan with cooking spray.
In a large saucepan, heat oil. Add meat, vegetables and beans. Cook, stirring occasionally.
Shred cheese, and open sauce.
Pour 1/4 of the sauce into the pan, and tilt pan to coat.
Pour 1/3 of the sauce into the saucepan, and stir to coat.
Heat tortillas for 15 to 20 seconds in microwave.
Add a heaping 1/2 cup of filling to each tortilla, and a tablespoon of grated cheese, and roll up, folding in the sides. Place, seam side down, in the pan. Repeat until pan is full. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake for 20 min.

I happened to have leftover pork chops, roasted zucchini and onions, and a cob of sweet corn, so that combination worked well with the red enchilada sauce. I also paired this with some herbed arborio rice. As leftovers, the mixture was highly impressive! I'm going back for seconds!

This is a take on this recipe from Tea and Cookies, just reworked for any combo!

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