Thursday, December 29, 2011

Super Simple Enchilada Sauce

So last time, I gave a quick and easy recipe for enchiladas. But what if you don't have enchilada sauce? Well here you go!

  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) plain tomato sauce
  • 1 jar (16 ounces) salsa or picante sauce (thinner varieties are better here)
  • 3-5 canned chipotle chilis with adobo sauce (1/3 to 1/2 a can). Warning - these are hot! Go easy if your palette is tender.
Put all ingredients in a blender and blend until smooth. If you roasted/stewed any meat for your enchiladas and there is drippings or juices left behind, add them as well!

Saturday, December 3, 2011

Quick and Easy Enchiladas

Enchiladas are quick, easy, and tasty. Half of the ingredients are staples that you probably already have: cheese and tortillas. The remaining ingredients are common enough as well: meat, beans, and enchilada sauce. And you only really need the sauce!


  • 1 can (14 ounces) enchilada sauce, divided.
  • 2 cups shredded cheddar cheese, divided
  • 8 oz. cooked beef or pork (ground, chopped, or shredded)
  • 8 oz cooked black or red beans
  • 8 medium (8-inch) flour tortillas
  • Nonstick spray
Note: if you don't have meat or beans, you could double up on the ingredient that you do have. The exact content of the filling doesn't really matter, and if you wanted to you could just make cheese enchiladas!

Preheat oven to 425 degrees. In a medium saucepan, mix the meat, beans, and 1/4 cup of the sauce over low heat, until just warmed through. Spray a medium-sized baking dish (8 or 9 inches on a side) with nonstick spray. Spread 2 ounces of the filling over 1/3 of a tortilla, near the edge. Cover with 2 tablespoons cheese and roll up tightly. Place in the baking dish and repeat with remaining tortillas, filling the baking dish as tightly as possible. Sprinkle remaining cheese on top and evenly spread the remaining sauce over it. Bake uncovered for 10-15 minutes, or until the sauce and cheese start to bubble.