After seeing the results of my cooking time poll, most folks had 30
minutes or less to cook dinner. I’ve been hearing this over and over
so I’m going to categorize which meals take 30 minutes or less to pull
together. This recipe is tagged Minute Meals as I hope to help you
create a fast meal with whole ingredients. I hope to go back into
recipes I’ve already posted and tag them too so you can find a whole
list of possibilities. Feel free to email me and ask for specific
foods. I love a challenge!
OK, these tasted much better than they looked. I didn’t have time to make my own tortillas so I grabbed a package from the freezer. This means they will break apart and not roll up very well even when I preheat them. If you eat these regularly and keep them in the refrigerator you’ll have better luck when rolling. Also, heat them up in the microwave a little and they will become more pliable.
I like to serve this with the Creamy Tomatillo Salsa on the side and chips. Love those tomatillos. If you are a fan of cheese add that to the filling.
To make this fast you need to either have already made your refried
beans and salsa, (keeps ingredients under your control) or use pre-made
from the store. If there are foods like beans and salsa that you like
to cook with make them yourself. Most are very easy and will not take
a lot of time, especially if you have a crockpot. It cooks while you
do something else.
Place a little salsa in the bottom of the pan so your tortillas won’t stick. I find that works better than oil but you could use oil instead. Assemble the enchiladas by spooning on some of the refried beans and chicken into the corn tortilla. Roll up the tortillas and place seem side down. When you have filled the container with enchiladas, spoon the salsa on top. Cover the container with foil and place in a 375 degree preheated oven and cook for 20 minutes.
The tricky part is getting them in tact out of the pan and onto your plate. Two big spatulas helps. Top off with your favorite salsa and dinner is served.