I love enchiladas. I seldom get them when we get Mexican take-away because they aren’t baked, so the cheese isn’t melty. And really, life is primarily about melty, gooey cheese.
The other night, I had a hankering for melty cheese, so I rifled through the cupboard and discovered that we had all the fixins’ for cheese enchiladas. I added caramelized onions, because… why not?
This recipe is easy to make, vegetarian, gluten-free, and can be made vegan if you use dairy-free cheese.
- 1 medium white onion, chopped
- 1T. butter or olive oil
- 12 corn tortillas
- 1 can enchilada sauce, approx 24 -26 oz (I prefer green) Las Palmas is my favorite brand
- 12 pepper jack cheese sticks
- 1/2 c. shredded cheese (I used cheddar, but Mexican cheese blend works great)
- In a pan, cook onion in butter/oil on medium low for 10-15 minutes, stirring frequently.once onions are golden brown, remove from heat and set aside.
- Once onions are cool, add to enchilada sauce. Pour 1/2 of sauce into the bottom of a baking dish. Sprinkle with 1/2 of shredded cheese.
- Place 1 cheese stick at the edge of a corn tortilla and roll the tortilla around the cheese. Place in the baking dish, flap side down.
- Continue until the baking dish is full. I do one layer, but depending on how many people you need to fee, you might do two layers.
- Pour remaining sauce on top of enchiladas, top with remaining shredded cheese.
- Bake at 350 for 20-30 minutes, until cheese is bubbly and edges of tortillas are crisp.
I serve with beans, rice, and Mexican Cesar salad. They make great leftovers too- not that it will last.
Ok, so pictures with this post because I didn’t think about writing it down until after we had already eaten second helpings. I didn’t think you’d want to see a pic of an empty, dirty skillet.
This recipe is inspired by what I had in the cupboard. I really wanted tacos, but we didn’t have any of the usual fixins’, so I rummaged through the cupboard and the spice rack and here is what I came up with.
If you are wondering why didn’t I just go to the store, or send the Mister…. You mst be new here! I pride myself on being able to use it up, make do, or go without. But a woman should never be denied tacos, or a reasonable facsimile.
Beefy Taco Skillet (serves 6, maybe more)
- 1 lb ground meat (I used beef, but you could use your fav. ground meat)
- 1 can condensed tomato soup +1 can of water
- 1 small tin tomato paste
- 1 can beans, drained and rinsed (I used Sun’s Pinto beans with Jalapeños) Pintos, Kidneys, or black beans would all be good in this recipe
- 1 white onion, diced
- 1 bell pepper, dices (I used red)
- 1/2 cup mushrooms slices (I used fresh, but feel free to use canned, drained and rinsed)
- 2 cups cooked rice (I had leftover white rice in the fridge, but feel free to use brown if you like it better)
- 1 packet taco seasoning
- 2 cups shredded Mexican or Sharp Cheddar Cheese
- Sour Cream (optional topping)
- Brown meat over medium heat, breaking it apart as you cook.
- Add chopped veggies. Cook until onions are clear.
- Add beans, soup, tomato paste, and taco seasoning. Simmer 10 minutes, until well combined and bubbling.
- Add rice and stir to coat rice and incorporate into mixture.
- Top with cheese and turn to low. Cover skillet, allowing cheese to melt, about 5 minutes.
- Top each portion with sour cream, as desired.
Serve with Tortillas and a green salad. Despite having a whole can of soup and water in it, it is not soupy at all. Cooking it on medium really tightens it up, especially once the rice is added.
When I make this again, I will be adding more veggies: 2 onions, 3 bell peppers (one red, one green, and once yellow), and 2 cups of corn kernels (probably frozen). I may also omit the can of water and add a can of salt-free diced tomatoes in their own juice. All of these changes will add bulk to the entree without adding too many more calories.
You could also top this with crushed tortilla chips and a little chopped cilantro (I am one of those people who can’t eat cilantro- it tastes like soap and makes my tummy urpy).