It wasn’t until a few months ago that I realized how easy enchiladas can be, and made my favorite “eating out” food into one of my favorite “eating in” foods. There are just four simple elements to enchiladas: sauce, filling, tortillas, and cheese. Each of these elements have numerous options, so every time you make enchiladas it can be like a brand new dish. This meal can also be very cheap – today we used leftover tortillas and beans from a meal out, and an inexpensive store-brand salsa. Here is our super-simple take on the dish.
- 3 Morningstar Farms Spicy Black Bean Burger Patties (or shredded rotisserie chicken)
- 1 large jar Southwestern Salsa
- 8 flour tortillas
- 1 bag 2% Mexican Blend Cheese (Sargento makes the best shredded mixes)
- 1 onion
- Preheat your oven to 400 degrees.
- Sauté onions, set aside.
- Thaw the veggie patties, then crumble them in a skillet. Cook on medium-high until contents are warm through and well crumbled. Pour in just enough salsa for contents to be moist.
- Microwave your tortillas for 30 seconds, just enough to get pliable.
- Pour just enough salsa into a rectangular baking dish to cover the bottom. Take one tortilla and put it into the salsa, flipping to coat each side.
- Spoon about 1/4 cup of filling into the tortilla, sprinkle with cheese, then roll up and position against the edge of the dish, with the seam side down.
- Repeat for each tortilla, filling the dish completely (if you do not, you’ll have one stubborn baking dish to clean later).
- Pour the rest of the jar of salsa on top of the enchiladas, making sure to get in all the cracks and around the edges.
- Spread sautéd onions on top, then sprinkle generously with cheese.
- Bake covered for 15-30 minutes, until cheese is brown, edges are bubbling, and the center is hot.
Let the dish cool for 5 minutes. I like to serve it with beans and some simple Mexican Rice, cooked with onions, carrots, and peas.