Since I constantly vary the meat, beans and veggies that I use, no batch turns out the same. And that's really the best part - you can mix and match ingredients to suit your exact preferences - or in my case, use what I happen to have on hand! A few of my favorite combos include:
- Shredded chicken + Black beans + Red Pepper + Corn
- Shredded pork + Zucchini + Spinach + Corn
- Black beans + Roasted potatoes + Red pepper
Shredded pork + Zucchini + Corn + Spinach
So without ado, here's the recipe for the easiest enchiladas you'll ever make!
1 Tbsp olive oil
2 cups veggies of choice, small diced or grated
1 clove garlic, minced
1 cup cooked shredded meat or beans of choice
1 tsp cumin
8 small tortillas, corn or flour
1.5 cups enchilada sauce of choice
2oz Contija cheese, crumbled
1 avocado, thinly sliced and sprinkled with salt
Preheat oven to 350 degrees. Smooth a thin layer of enchilada sauce (about 2 Tbsp) in the bottom of a 11x7 casserole dish.
In a large, deep-sided skillet, heat olive oil over medium heat. Add veggies and garlic and cook until softened - about 3-4 minutes. Stir in the meat or beans (or a combo of the two!) and cumin and cook an additional 2-3 minutes. Remove from heat.
Divide the meat and veggie mixture between the 8 tortillas and roll up. Place in the prepared casserole dish and top with enchilada sauce followed by the Contija cheese. Cover with aluminum foil and bake 25-30 minutes. Remove from oven and allow to sit for 5 minutes before serving. Top each serving with avocado slices and cilantro!
Tell me: What meat/bean/veggie combo will you use to make your easy enchiladas?