Imagine coming home after a long day, with the aroma of enchiladas wafting through your kitchen, ready to eat. While it might seem like a fantasy, making enchiladas can actually be a quick and easy process, especially if you follow this straightforward recipe designed for those with a busy lifestyle. Here's how you can whip up some delicious enchiladas without spending hours in the kitchen.
Ingredients
- 8 medium-sized tortillas
- 2 cups shredded chicken or beef (pre-cooked)
- 1 can of black beans, drained
- 1 cup of corn kernels
- 2 cups of enchilada sauce (store-bought or homemade)
- 1.5 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional for garnish)
- Oil or cooking spray for greasing the pan
Instructions
Step 1: Prep Your Ingredients
Since this recipe is tailored for convenience, ensure you have all ingredients prepped before starting:
- Shred or chop your leftover chicken or beef.
- Drain the beans, and if you’re using frozen corn, allow it to thaw.
- If your tortillas are not flexible, briefly heat them to make them easier to roll.
💡 Note: If using homemade sauce, you can keep it simple by blending tomatoes, garlic, chili powder, and cumin.
Step 2: Mix the Filling
Combine your protein (chicken or beef), black beans, corn, and a handful of cheese in a large bowl. This mixture will serve as the filling for your enchiladas.
| Option | Ingredient |
|---|---|
| Option A (mild) | Add chopped tomatoes and bell peppers |
| Option B (spicy) | Include diced jalapenos or chilies |
Step 3: Roll the Enchiladas
Lay out a tortilla on a flat surface:
- Add a line of the filling down the center of the tortilla.
- Roll it up tightly.
- Place the rolled tortilla, seam side down, in a greased baking dish.
- Repeat until you’ve used all your tortillas or filling.
Step 4: Cover and Bake
Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the rest of the cheese over the top, cover with foil, and bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the cheese is bubbly and melted.
Step 5: Garnish and Serve
Once your enchiladas are baked:
- Remove from the oven and let them sit for a few minutes.
- Garnish with green onions and cilantro if desired.
- Serve hot, perhaps with some sour cream, guacamole, or salsa on the side for dipping.
Final Thoughts
Enchiladas are a versatile dish, ideal for using up leftovers, and with the right approach, they can be a time-saving meal option. This recipe shows you that you don’t need complex culinary skills or a ton of time to make something delicious. With just a few ingredients, some efficient planning, and minimal prep, you can have a comforting, restaurant-quality meal on your table in no time.
Can I make this recipe with other proteins?
+
Absolutely! Ground beef, turkey, or even seafood like shrimp can be substituted. Vegetarians might opt for refried beans or mushrooms for the filling.
What if I can’t find corn tortillas?
+
While corn tortillas are traditional, you can definitely use flour tortillas. Keep in mind they might become softer when baked, altering the texture slightly.
Can I prepare these ahead of time?
+
Yes, assemble your enchiladas ahead, cover them with sauce and cheese, and refrigerate. Bake when ready, allowing a few extra minutes due to the cold start.
What sides go well with enchiladas?
+
Consider Mexican rice, refried beans, a simple salad, or grilled vegetables to complement the richness of the enchiladas.
