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Enchilada recipe

Last night, I made my infamous enchilada recipe.  I wish that didn’t sound like an egoish overstatement, 

because it isn’t.  This recipe has been the number one request by ex's and old roommates, and for good reason.  They are easy, delicious and freeze well.  Since posting it on Facebook last night, I’ve received quite a few people requesting the details.  So here goes….

Serving size: 10 enchiladas (usually 2 per person)

Things you’ll need (replace with fresh ingredients as you see fit):

Bean Mixture:

1 can black beans

1 can pinto beans

½ tablespoon sour cream

1 can diced green chilis

2 tablespoons ground cumin

6oz red enchilada sauce (you can also add green enchilada sauce, but make sure to have the red as well)

Half jar of roasted red peppers sliced into lil’ bits
1/4 cup shredded cheddar

1/2 teaspoon salt
1/2 teaspoon cayenne pepper

1 cup green onion diced

Whatever else you want.  Corn, tomatoes, etc.

The rest:

                Flour tortillas (soft taco sized usually work best)

                1.5 cups cheese

                12oz red enchilada sauce

                ½ cup green onion diced

                Sour cream (when eating)

Take the two cans of beans and drain/rinse in a colander.   Then mash them up with your hands so it’s more like a paste. 

Dump the beans in a pot on the stove, add the rest of the bean mix ingredients and stir over low heat.  Usually, I taste test and keep adding spices at this point.  The bean mixture should have a kick, if not, add more spice, enchilada sauce and green onion.  Do not overdo the sour cream in the bean mixture. 

Once I’m satisfied with bean mixture, I let it cool a bit so it’s not so liquidy.  This makes it easier to spread inside the tortilla.

Then…

Pull out a big dish that will fit at least 8 rolled tortillas… lasagna dishes are perfect.

On the bottom of the dish, drizzle more enchilada sauce so the tortillas won’t stick.  Also, keep in mind, with this recipe, you cannot and will not have too much sauce.  Over do it.

Then, one by one, fill a flour tortilla (you can use wheat or corn as well, but flour tortillas are the best by far) and roll them.  Usually three tablespoons of bean mixture per tortilla is perfect.

Line ‘em up on the dish. 

Then, sprinkle more cheddar across the top, add more red enchilada sauce, and top with more diced green onion. (sometimes I’ll use diced tomatoes, but Meredith doesn’t like warm tomato so I avoided it on this recipe). 

Bake for about 25-30 min at about 350degrees. 

Serve with sour cream

These enchiladas are seriously simple and delicious.  I highly recommend making ‘em. You can’t go wrong!

Btw, this is a recipe I kind of made up from what my mom used to make, so feel free to adjust accordingly.  They also freeze really well, so make extra!

Also, using 1can bean + 1can pinto is enough for about 8-10 enchiladas (usually 2 enchiladas make a serving). For more, I’ll add an extra can of black beans.  The bean mixture is a delicious dip for chips too. 

Yesterday, I also calculated the calories, and it came out to be ~275/enchilada!