We just had a wonderful family reunion, all my children and grandbabies, all together for four happy days! We rotated cooking, and when Melanie (my son Nathan’s wife) and Louisa (my daughter) had their turn to cook, they invented these yummy enchiladas right on the spot! They were so good, I just had to share the recipe with you!
Don’t stress if you don’t have all the ingredients–these are easy, meaning just use what you have on hand. She used a “little bit of this and a little bit of that” to season them. You can leave the meat out and make them vegetarian. You can add some leftover rice if you want.
The other easy part is that instead of rolling the enchiladas, you just layer this dish just like lasagna, and you’ll saves lots of time, plus they turn out great!
Easy Enchiladas
2 lb. hamburger
1 onion, diced
2 cloves garlic, minced
Fry together until meat is browned and onions are translucent. Drain.
Add:
1 can pinto beans, drained
1 can kidney beans, drained
1 medium zuchinni, diced
1 can corn, drained
2 small cans green chilies
2 cans (15 oz.) diced tomatoes
2 tsp. chili powder
3/4 tsp. salt
1 tsp. cumin
3 tablespoons taco seasoning
1 tsp. onion powder
1/2 tsp. oregano leaves
1/4 tsp. garlic powder
1 can sliced olives
Simmer for 5-10 minutes until the flavors blend.
You’ll need:
4 cups shredded cheese
24 corn tortillas
2 (8 oz.) cans tomato sauce
Get out two 9 x 13″ baking dishes, and pour an 8 ounce can of tomato sauce into each one, covering the bottom. Lay 6 corn tortillas down on the tomato sauce, covering the bottom of the dish, overlapping as needed. Scoop a thick layer of filling over the tortillas. Sprinkle 1 cup of cheese over the top evenly. Add another layer of tortillas, filling and cheese. Bake at 350 degrees until bubbly and the cheese is toasty, approx. 20 minutes. Cut into squares to serve with sour cream and salsa.
Makes two 9 x 13″ pans, one for now, and one for tomorrow’s lunch!
Enjoy!
P.S. If you like my recipes, you might want my cookbook, Hopkins Healthy Home Cooking.
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