- 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.