Easy does it Enchiladas

 

Seen here served with rice and sour cream

Seen here served with rice and sour cream

I love this recipe because you really can just take the basics and spin it into whatever you want it to. If you don’t like spice, don’t make it spicy. If you love veggies, load ’em up. This recipe doesn’t take longer than 30 minutes, including prep time, which is another reason it’s one of my favorites.

 

You’ll need:

-Veggies! My favorites are red onion or scallions, peppers (red bell, green bell, jalapeno…whatever you like), and tomato. Seriously, throw in whatever you want, that’s the beauty of it.

-Soft-shell tacos

-Can of beans (Goya makes a “Ranchero” kind that I heart)

-Mozzerella cheese

-Tofu, chicken, beef or any combination thereof

-Hot sauce, if you like

-Sour cream (low fat has a little thinner consistency but still tastes the same, non fat…not so much)

-Your favorite salsa

First, preheat the oven to about 375 degrees. Open up your beans and heat them up in a small saucepan on low heat. Beans are super thick and can burn if you have the heat too high, so slowly cooking these and stirring often are key. Next, dice or slice your veggies. Depending on now healthy or not you want to be, you can fry up the veggies with a little oil and whatever your stuffer is, I’m going to go with tofu for my example but chicken works just as well (frying things with tofu also gives it the flavor that it lacks). Leaving the vegetables raw is a great option and your enchilada will still be super tasty. While your veggies are cooking you can microwave your soft shells for a quick 10-15 seconds, just to make them a little easier to roll.

When your food is all heated the fun part kicks in! Design whatever kind of enchilada you like! I like to put a thin layer of beans in the softshell (if you are looking at the shell I put my stuffers toward the bottom so that I can roll up the bottom once, tuck in the sides, and then roll the rest of the way), throw on the tofu (or chicken!) and then sprinkle on some cheese and hot sauce. To bake these I would suggest taking some sort of pan with sides, because you’re definitely going to have some meltage, and spraying it with some cooking spray just so it’s a bit easier to clean later. Roll up two or three enchiladas per person, spread some beans with sprinkled cheese on top, and bake them for 6-8 minutes.

You’re going to find these to be surprisingly filling, especially if you use a lot of bean. However, a great side dish to go with this is rice. Just pick up a simple instant one at your grocery store and you’ll be set.

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  1. #1 by Abbey on October 26, 2008 - 3:36 AM

    This was a great recipe! I took your advice and added some spice. I am not much of a “cooker” so the prep time took me a bit longer then expected. I was over at friends house and we were doing our work together. Time flew by and it became dinner time. She went in her fridge and pulled out a package of Enchiladas. We put them in the oven and 45 min. later we had a delicious dinner. The secret was they are homemade from walmart. I just want to let everyone in on this and if you are busy and do not have time prepare the awsome Easy Does It Enchiladas, there is a way to fufill your tastebuds dreams.

  2. #2 by Kayla on October 29, 2008 - 3:43 AM

    Homemade from WalMart…I’m shocked, haha. If you are looking for a super quick version of the enchilada’s you can always resort to the freezer section, which I have some advice for. I recently tried “Amy’s Kitchen” products (www.amys.com), which are found in the natural foods section of grocery stores. They have organic and natural frozen meals that can be tossed in for a few minutes and are done. As with all frozen meals, you have to be careful of sodium intake, but these are delicious and very easy. Highly recommended.

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