An “enchilada” is technically any dish cooked in chili sauce. In the U.S., though, it’s usually a corn tortilla wrapped around a filling and cooked in some kind of sauce.
These “Hurry Up and Enchiladas” are intended for quick prep and nom nom nom.
Hardware (Thanks A.B.):
- 9” x 13” Baking Dish, Lubed
- Mixing Bowl (Nuker Safe) or 2 qt. Saucepan
- Oven (Preheat to 325°)
- 6 “Burrito Size” Flour Tortillas or 12 Corn Tortillas or “Soft Taco Size” Flour Tortillas
- 2 Cans of Chili con Carne (4 cups of Homemade)
- 1 Can of Refried Beans (2 cups Homemade)
- 12oz. Shredded Cheese (Cheddar, Jack, Colby, etc.)
- Extras (Optional): Spiced Beef or Chicken, 1 tsp. Chili Powder, 2 tsp. Cumin, 1 tsp. Hot Sauce, 1 cup Diced Onion, 1/4 cup Diced Chilis (Green, Jalapeno, etc.), 1 cup Diced Tomatoes, etc.
Mix everything except the Chili con Carne, Cheese, and Tortillas in the bowl or saucepan. Add half a can of the Chili (1 cup) to the mix.
Warm the mix- Either nuke on high for 2 minutes, stir and nuke in 30 second intervals until warm; or, heat over medium-low heat in the saucepan, stirring frequently.
Stir in half of the cheese.
Divide your filling mix evenly between the tortillas. Roll the tortillas and place them in the lubed baking dish.
Pour the rest of the chili over the rolled tortillas and top with the remaining cheese.
Bake for 35-45 minutes or until cheese is melted and chili sauce is hot.