Last week I had a mixture of seasoned hamburger and black beans leftover from Taco Salad that I used as a base to make enchiladas. If you are starting from scratch, I would suggest browning 1/2 pound of hamburger, then add 1 cup of cooked beans and 1 tablespoon of your favorite taco seasoning. Making enchiladas is a messy endeavor, but it is worth the mess!
Ingredients:
Leftover taco meat and bean mixture
1 cup corn
9 – 12 corn tortillas
2 cups grated cheese
2 –4 cups of your favorite enchilada sauce
Directions:
Stir the corn into the meat and bean mixture. Heat the enchilada sauce. Heat the tortillas in the microwave for a minute to soften them up.
Pour enough enchilada sauce onto a dinner plate to make a puddle. Place a tortilla on the plate and then flip it over,so that it is completely coated in enchilada sauce, then spoon the meat,bean and corn mixture into the tortilla:
Sprinkle generously with cheese. Move to greased baking dish and roll:
Repeat 9 – 12 times, depending on how big you make your enchiladas. Pour as much of the remaining sauce over the enchiladas as you like (I don’t like mine too saucy). Sprinkle with more cheese:
If you like, you can cover the dish with a lid or foil and freeze the enchiladas for later use. Or you can cover them with foil and bake at 350 degrees for 15 minutes, then remove foil and bake until the cheese is melted and bubbly.
I think next time I make enchiladas I am going to try to sneak some spinach in them. How do you like your enchiladas?
For more delicious recipes, visit Ultimate Recipe Swap, Tasty Traditions, and Foodie Friday.
Rebecca says
very tasty…I bookmarked it, named it, "August meal to try" and found it last week. I googled an enchilada sauce and made my own for waaaay less money than buying a can…just tomato sauce and spices.
Nikki says
Great recipe! Thanks for sharing. Please join me for Tasty Traditions, a recipe meme.
Rebecca says
I haven't made enchiladas in … years! I'm bookmarking this and putting it into the plan when we return from a trip we're taking soon for a wedding.
I like that you soften the tortillas with just the sauce, not oil. And I also think Laura's ideas sound tasty.
Beth says
ha, ha, ha! I like that you said, "sneak." Hmmm, does someone not like spinach? Still, it sounds like a great addition and I'm sure it will go over nicely. Let us know! I am definitely going to add black beans and corn to my recipe.
Alea says
Melissa, I am still looking for the link to my favorite enchilada recipe. If I can't find the link, I will type it up and email you. I don't care for canned enchilada sauce either; it always seems bitter to me.
Jane Anne says
I gotta be honest. This recipe makes me want to make too much taco meat so I can use the left overs. Looks delicious!
Melissa says
Do you have an enchilada sauce that you like? We've tried one or two brands, and they weren't very good.
I have some cooked pinto beans in the freezer, so I might try this soon. In fact, I probably have enough to make a double batch so I can freeze some. Sounds perfect!
Alea says
Laura – Your ideas all sound delicious! I am going to try to work in more veggies next time I make these, especially since the zucchini keeps rolling in.
Laura says
We love enchiladas here, although I always use green chili sauce thee days (everyone's favorite for some reason) versus the red. We usually don't use a lot of cheese, and fill with sour cream, onion and vegetables (grated zucchini, spinach, chopped greens), along with leftover meat, like chicken or turkey, or beans. Maybe not completely authentic, but they're tasty.
Also, instead of rolling the enchiladas these days, I make two layered stacks, with the filling spread between the tortillas, sort of like a torte, and then topped with cheese and sprinkled with green onions. The enchiladas bake the same way the rolled ones do, and then the stacks are cut like a cake when they're served. It's a way less time consuming and less messy way to make enchiladas, too.