I make enchiladas at least once a month, usually when I have a random assortment of leftovers and vegetables I need to use, and I am craving something a little spicy. What I like best about enchiladas is that you can make them a thousand different ways, and they’re almost guaranteed to be delicious no matter what you put in them. My commitment to creating authentic Mexican cuisine is minimal, so it frees me up to try a lot of possible combinations.
My basic formula is:
- Put a few cups of cooked beans or leftover chicken, pork or beef into a mixing bowl. (This is an excellent use for slow-cooker pulled pork or dried beans that you soak overnight, then cook on low all day in the slow cooker.)
- Mix beans or meat with sour cream (or Greek yogurt), a few generous handfuls of shredded or crumbled cheese, chopped cilantro, salt and pepper.
- Lightly sauté some veggies in olive oil.
- Take flour tortillas (or corn tortillas that have been softened by microwaving them briefly or sautéing them in a little oil) and add generous dollops of beans or meat and veggies in the center.
- Roll the filled tortillas up, and nestle them in a casserole dish, seam down.
- Cover with enchilada sauce and bake, adding more cheese on top for the last few minutes.
A few recipe ideas:
- Pork, spinach and pepper jack cheese
- Chicken, red peppers and cheddar cheese
- Pinto beans, zucchini and goat cheese
- Black beans, squash and cotija or feta cheese
Any variations you would add to the list?
Ingredients Instructions
https://www.travelingtotaste.com/2014/12/07/how-to-make-mix-and-match-enchiladas/