Wednesday, February 18, 2015

Mexican Night: Enchiladas

Mexican may be my favorite food (tie between pizza).  One of the reasons I love this recipe is you can add/change it to fit your taste. I've made it so many different ways depending on what ingredients I have on hand. I normally make it without any meat but you can easily add chicken or beef. It's an easy weeknight dinner and also makes great leftovers for lunch the next day!

Cooking spray 
1 pack of the large tortillas
1 can of enchilada sauce
1 can chili peppers
1 can of whole kernel corn(drained)
1/2 cup of plain cream cheese
1/2 cup of sour cream
1/2 of cup salsa (I use a little more if I don't have a lot of fresh vegetables on hand)
1 cup of your choice of shredded cheese
Varied vegetables, diced onions, diced tomatoes, diced peppers, black beans(drained)
1 teaspoon cumin
1 teaspoon chili powder (or less depending on how spicy you want it)
Salt and pepper to taste
Red pepper to taste(optional)
1 jalapeno(optional)
Fresh cilantro(optional)

1. Spray baking pan with cooking spray and preheat the oven to 400 degrees.

2. Take your cream cheese, sour cream, and salsa and pour in to a large bowl (all your ingredients will need to fit in here). Mix well.

3. Add in all your vegetables, shredded cheese, and spices to the same bowl.

4. The consistency of this mixture can't be too 'soupy' or it will fall out of the sides of the tortillas, if it is just add a little more cream cheese to thicken it up.

5. Take the mixture and scoop it in to the tortillas. Spread evenly on it.  Wrap the tortilla tight so that the mixture isn't falling out and make sure the open side of the tortilla is facing down on the cooking pan.

6. Once your done making the wraps, evenly pour the can of enchilada sauce over them.

7. Top enchiladas with more shredded cheese, fresh cilantro, and jalapenos.

8. Bake for about 20-25 minutes or until bubbly.

Sorry for the lack of pictures on this one, below is how they look before going in the oven. Enjoy!