Enchiladas are a versatile dish and have a combo of 3 of my favorite things, tortillas, beans and melty cheese. You can pile in as many fresh or frozen veggies as you like to create a whole meal.  This particular batch I made a large tinfoil pan full to take to someone and a dish for ourselves which were ready to pull from the oven as I returned home!


Cut up some fresh tomatoes, added to a saucepan and simmered over low heat. Throw in some black beans, corn, and seasonings: cumin, oregano, garlic powder, salt, chili, smoked paprika, red pepper flakes. Let simmer, stirring as needed for about 30 minutes.

Pour some sauce in the bottom of your pan/dish. I used some of my salsa verde
(Quick tip: you could use regular salsa and not worry about seasoning things ; )
Spoon some filling into corn tortillas (you could just use salsa and leftover chicken/beans etc.)
Add some cheese (Queso is yummy, but Munster, Mozzarella or Cheddar/Jack will all work well)
Roll up, and pour more sauce all over top.

Grate more cheese over top (I did Munster), and bake at 350 degrees for about 30 minutes or until bubbly and melted. Snip some fresh chives or green onions over top…..


Serve with Mexican Rice (bottom of recipe) and a green salad with a dressing made of 1/2 cup Greek Yogurt and 1/2 cup salsa (adjust to taste).

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