Easy Weeknight Enchiladas

Easy Weeknight Enchiladas

Happy Wednesday everyone!!!!  Tonight I made Easy Weeknight Enchiladas for dinner.  Here is the back story.  Are you ready for it? Ok.  Here it is.  I forgot to prep for this dinner last night.  Oops!  Oh no!  It was around 10:30 at night, I had just finished some editing and it suddenly hit me.  I totally forgot.  So, that is the back story of why I call  these magnificent Enchiladas my “Easy Weeknight Enchiladas.”  But, truth be told, they can be made any night of the week…even weekends!  Want to know another secret?  They are great for meal prepping and make ahead stuff on Sundays…they even freeze well. There, now you have it.   All my Enchilada secrets!

Easy Weeknight Enchiladas

Fast forward to today.  Late this afternoon, to be exact!  I left work, picked up the kiddos and raced home to start this baby.  Here is what you will need:

Easy Weeknight Enchiladas
PRINT RECIPE
Easy Weeknight Enchiladas
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
 

Easy Weeknight Enchiladas are simple to toss together for a ooey, gooey, cheesy dish that is sure to wow your whole family.  

COURSE: Main Course
CUISINE: Mexican
SERVINGS: 8
CALORIES: 306 kcal
INGREDIENTS
FOR THE FILLING
  • 1 Bag Shredded Mexican Blend Cheese
  • 1 Can Fat Free, Vegetarian Refried Beans
  • 1 Small Yellow Onion Diced
  • 1 Can (small) Diced Green Chilies
  • 1 Package Enchilada Size Tortillas
FOR THE SAUCE
  • 1 Can Enchilada Sauce (any brand) I prefer Medium
  • 1 Can Tomato Sauce (8 oz Can)
TOPPINGS
  • 1/2 Purple Onion Diced
  • Handful Red, Green, Yellow Peppers Chopped
  • 1/2 Cup Shredded Mexican Blend Cheese
INSTRUCTIONS
  1. Set the oven to 375 degrees

  2. Mix together in a medium bowl the ingredients for the filling (everything except the tortillas). Mix these items until well blended.

  3. In another small bowl, mix together the Enchilada sauce and the tomato sauce until blended together.

  4. Spray your baking dish with some olive oil spray (you will thank me later).

  5. Ladle some of the sauce mixture into the bottom of the baking dish until evenly coated. Spread it around the dish as necessary.  With a spoon in one hand and tortilla in the other…spoon a heaping glob of the Refried Bean mixture (yes, that is a word and yes, I used it in this recipe) into the center of the tortilla. Use your spoon to evenly distribute the glob around the center of the tortilla.

  6. Roll it up and place it along the left long side of the dish. Keep doing this working left to right, until you have gotten as many tortillas as possible into your dish.

  7. Once you have all your tortillas made, ladle the remaining sauce mixture over your tortillas; enough to coat them evenly.

  8. Once you have all your tortillas made, ladle the remaining sauce mixture over your tortillas; enough to coat them evenly.

  9. Pop this into the oven for about 30-40 minutes, until the sauce is bubbling. For the last 5 minutes, carefully open the oven and sprinkle the remaining cheese over your dish…just long enough to melt the cheese.

RECIPE NOTES

OPTIONAL ITEMS:

  • SOUR CREAM
  • GUACAMOLE
  • CILANTRO
  • SHREDDED TACO CHICKEN
  • CHOPPED OLIVES

Easy Weeknight Enchiladas