The dish that I can absolutely eat until I'm sick: enchiladas. I've loved them since I was little and last night, as a birthday week present for myself, I cooked bean enchiladas for dinner.
An easy crowd pleaser, my mom and I have often made hundreds of enchiladas for events, and it never takes longer than an hour or so.
So, here is my easy, fool-proof recipe for enchiladas:
Bean Enchiladas (or meat if you want)
- 1 can of refried bean
- shredded colby jack cheese
- 10 flour tortillas
- 1 can tomato sauce
- 1 packet McCormick enchilada spices
- OPTIONAL: ground beef or ground turkey (cooked)
- Simmer tomato sauce mixed with spice packet until warm.
- Fill each tortilla with a large spoon full of beans, a sprinkle of cheese and a spoonful of sauce (add the meat and anything else you might want here too); spread evenly down the center of the tortilla.
- Roll tortillas and place them side-by-side in the pan (the closer the better)
- Top generously with cheese and sauce.
- Cook at 350 F for 25 minutes, or until enchiladas are hot in the center.
- Serve immediately.
These enchiladas are great re-heated! You can also freeze them for about a month and take them out one at a time for lunches or dinners.