20 minute dinner: Instant Enchiladas
I'm the only one in my family who likes enchiladas, so I'm not liable to cook this traditionally time-consuming dish for dinner. BUT I am a fiend for using up leftovers, and I love to eat something warm and nourishing for lunch. In fact, I'm eating this right now. Here's my super-quick recipe, open to endless interpretation:
Refried beans, bean dip, chili, leftover cooked meat, beans, or vegetables
Prepared salsa (I like Emerald Valley Mild)
Optional: sliced, pitted olives; sour cream; cilantro; sliced green onions
Fill the tortillas with whatever you've got on hand. I used Trader Joe's Smoky Black Bean Dip, but you can used leftover grilled meat or seafood, cooked whole beans, refried beans, or even chili. Add a bit of shredded cheese, then fold the tortilla in half and lay in a baking dish. Okay to overlap, and don't worry if the tortillas break; they'll get covered in sauce anyway.
Cover the whole megillah with salsa. Sprinkle more shredded cheese on top, along with some olives and green onions if you've got them. Cover the pan with foil and heat till steaming -- about 30 minutes in a moderate oven. (You could also cover with wax paper and heat the enchiladas in the microwave, but a conventional oven heats more evenly.) When hot, garnish with sour cream and cilantro, and serve to your appreciative family.
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