ENCHILADAS

Hard not to love something as fast and easy as enchiladas, right?  Whether working from scratch or using convenient pre-made products, as long as there’s cheese and sauce, there’s dinner.  Combining the convenient products with an easy, home-made upgrade to the sauce, can take the whole meal up a notch.  Fillings can be whatever you have on hand—leftover chicken or burgers, sautéed vegetables, chilies, onions and garlic, beans, shredded cheese–or a mix and match.  Adjust quantities as needed.

The (almost) home-made sauce:                                                                                                            brown some/onion/garlic/cilantro/green chilies/chopped small tomato in a little olive oil; add chili powder or warm spices (cumin, oregano, cinnamon) to taste; add a little stock and simmer briefly. Then add 1 bottle of store-bought enchilada or taco sauce and simmer to reduce a little—that’s it!

• Gather the filling ingredients and a bowl of shredded cheese—a pre-made Mexican blend, or grated pepper jack or Monterey
• Warm several corn or flour tortillas and stack under towel, so they roll easily
• Spoon a little sauce over bottom of baking dish
• Fill and roll each tortilla and place seam down in baking dish
• Spread sauce generously over tortillas and cover with shredded cheese
• Bake for 15-20 min, in preheated 350’ oven—‘til cheese starts to brown and edges crisp
• Serve with sour cream, cilantro, chopped tomato, and avocado

The Kitchen Hive