This is a great recipe to use up leftover shredded chicken or beef. You can also fill the enchiladas with cheese or canned chicken if you really needed to. You can also split this into two pans and freeze the second one before cooking.
Easy Enchiladas
Red enchilada sauce, one 15 oz can
Corn tortillas, 5-10 depending how much filling you have to use up
Leftover meat for filling*
Cheese, shredded (I usually use cheddar but cheddar jack would be good too)
Scallions, optional
Black Olives, optional
Preheat the oven to 400. Spray an 8x8 pan (for 5) or 13x9 pan (for 10) with cooking spray. Get a bowl that is big enough to put one corn tortilla flat in the bottom, and pour about 2/3 of the can of sauce into the bowl. Dip one tortilla in the sauce and flip to coat both sides. Then fill with a pinch of your meat or cheese filling, roll up and place seam side down in the pan. Repeat until you have used all of your meat filling or you run out of room, whichever comes first. (In the 8x8 pan we used the other night, we had to have four going one way and one smashed up against the top of the row. Whatever works.) Pour the rest of the enchilada sauce over the top and then coat with cheese. You can add scallions or black olives if you like now. Cover with foil and bake for 25 minutes. Remove foil and bake or brown for another 5 minutes. Let stand for 5 - 10 minutes before serving. Yum!!!
*An easy way to cook the meat is to put whatever you are going to use (beef roast, pork, chicken) into the slow cooker and top with one 4 oz. can of diced green chiles. Maybe sprinkle some taco seasoning and salt and pepper on top too. I also like to add a can or two of DRAINED pinto or black beans, especially if I am not making a ton of meat. Cook all day on low (or half day on high) and then DRAIN the juice out of the crock pot before shredding the meat with two forks. Then add the shredded meat to the enchiladas as before. Very easy and you can make double if you want to, and then freeze the second half, or pre-make and freeze your second batch of enchiladas! Enjoy!
Easy Enchiladas
Red enchilada sauce, one 15 oz can
Corn tortillas, 5-10 depending how much filling you have to use up
Leftover meat for filling*
Cheese, shredded (I usually use cheddar but cheddar jack would be good too)
Scallions, optional
Black Olives, optional
Preheat the oven to 400. Spray an 8x8 pan (for 5) or 13x9 pan (for 10) with cooking spray. Get a bowl that is big enough to put one corn tortilla flat in the bottom, and pour about 2/3 of the can of sauce into the bowl. Dip one tortilla in the sauce and flip to coat both sides. Then fill with a pinch of your meat or cheese filling, roll up and place seam side down in the pan. Repeat until you have used all of your meat filling or you run out of room, whichever comes first. (In the 8x8 pan we used the other night, we had to have four going one way and one smashed up against the top of the row. Whatever works.) Pour the rest of the enchilada sauce over the top and then coat with cheese. You can add scallions or black olives if you like now. Cover with foil and bake for 25 minutes. Remove foil and bake or brown for another 5 minutes. Let stand for 5 - 10 minutes before serving. Yum!!!
*An easy way to cook the meat is to put whatever you are going to use (beef roast, pork, chicken) into the slow cooker and top with one 4 oz. can of diced green chiles. Maybe sprinkle some taco seasoning and salt and pepper on top too. I also like to add a can or two of DRAINED pinto or black beans, especially if I am not making a ton of meat. Cook all day on low (or half day on high) and then DRAIN the juice out of the crock pot before shredding the meat with two forks. Then add the shredded meat to the enchiladas as before. Very easy and you can make double if you want to, and then freeze the second half, or pre-make and freeze your second batch of enchiladas! Enjoy!
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