Enchiladas are the Mexican food of choice for me. I often daydream about the cheesy ooey-gooey bundles drenched in a spicy flavorful sauce. And, I have always felt that you can tell how good a Mexican restaurant is by their enchiladas. Enchiladas, especially red enchiladas, Enchiladas in Chile Rojo, are the iconic Mexican dish.
But. Enchiladas can be time consuming – to get them prepped, rolled, sauced and baked can take more than an hour.
Until now, that is, with this fabulous new way to do enchiladas – in FIVE MINUTES – TOPS. Yes, you read that right. Enchiladas in five minutes flat – and that includes grating the cheese!
I was making quesadillas the other day for my son and it occurred to me that the same technique would work for getting enchiladas done in just minutes. I don’t know why I didn’t think of this years ago. Now the words “easy” and “enchiladas” can be in the same sentence! Perfect for an easy Meatless Monday family meal.
All you do is lay a corn tortilla in a hot skillet for a few seconds. Turn it over and top one half with grated cheese. Then fold it over once and cook until toasty. Fold it over again and then you have a nice little enchilada triangle. Then, you can either dunk the whole thing in your favorite enchilada sauce (you can use our easy black bean enchilada sauce below) OR just drizzle with sauce and sprinkle on your favorite southwest garnish (cilantro, green onions, etc.) and – Hey! Dinner is served!
FIVE-MINUTE FOLDED ENCHILADAS WITH BLACK BEAN ENCHILADA SAUCE
Total Time 5 minutes, YES, that’s right: FIVE MINUTES.
1 can (15 ounces) red enchilada sauce (I like medium heat)
1 can (15 ounces) black beans, drained
12 corn tortillas
2 ounces cheddar or Monterey jack cheese, grated
Cilantro, green onions, green chiles or other favorite southwest garnish
Other easy enchiladas that inspire me:
— posted by Donna