Easy Enchiladas

Courtney –

As you may have figured out by now, I like simple meals. I’ve got two small children at home, I’m pregnant, and I’m still learning to love cooking. Because of this, meals that I can prepare quickly and that my family love, quickly become a favourite in our home. This easy enchilada recipe is probably one of our most repeated meals. It doesn’t take too long to prepare or bake, has simple ingredients, and leaves plenty of leftovers for our family which allows it to be a great meal to serve guests as well! This enchilada recipe may not be your typical Mexican meal because of the adjustments and substitutions that I make for our family, but we prefer it that way! Feel free to adjust and make it your own! We love to eat our enchiladas with sour cream! And accompany the meal with rice and corn. 

A note about some ingredients 

Tortillas

My family is not a fan of corn tortillas, so I use flour! I use the large sized ones, although you can use smaller ones, or switch to corn tortillas if your family prefers them! You could even make your own if you’re feeling ambitious!

Refried Beans

I’ve used various brands of these. My go-to is usually the No Name brand from Superstore. I try to always have at least one can in my pantry so that I can make this meal in short notice. You could even make these yourself!

Shredded Cheese

I typically just use marble, but you could definitely use whatever other kind you like best!

Enchilada Sauce

I make my own enchilada sauce because it’s much cheaper. Although the first couple years of my marriage, I just bought some from the store. The meal tastes great either way. I’ve included my sauce recipe below if you’re interested!

Optional filling additions

This is a meatless recipe. Although, I have also made these with a ground beef, onion, and black bean mixture to go with the refried beans in the enchiladas. It adds more protein and makes them go further as they’re more filling.You could even do chicken. I mix a little taco seasoning with it as well. 

If you choose to make your own enchilada sauce, do this step first. Then move on to the rest. 

Enchilada Sauce

1 can (398 mL) tomato sauce

1 cup Chicken broth

3 Tbsp Chili powder (feel free to do less to make it less spicy)

1 Tbsp Cumin

1 tsp Salt

¼ tsp Oregano

Directions: Pour your tomato sauce and chicken broth into a pot. Add your spices and whisk well. Let it come to a boil for a couple minutes, stirring occasionally. Then turn the heat off and set aside or store in the fridge until needed. 

Enchiladas

10 Flour Tortillas (can substitute for corn)

1 can (398 mL) refried beans

1 batch of Enchilada sauce (see above for homemade recipe)

Shredded Cheese (I don’t have an amount for this because I never measure. I just have the block and a grater beside me while I work and grate more as needed.)

Directions: Prepare 2 9×13 pans by spraying them with cooking oil or using parchment paper. Turn your oven on to 350 degrees F. Pour a bit of enchilada sauce in each pan–just enough to cover the bottom. 

In each tortilla, spread refried beans down the center and top with shredded cheese. Then roll it up and set it aside. 

Once they’re all done, place them in your pan (you might need to cut one or two in half in order to use your space most effectively). 

Spread any extra refried beans onto the rolled enchiladas. 

Between the two pans, pour on the rest of the enchilada sauce. 

Then top with cheese. 

Bake for 30 min at 350 degrees F. Enjoy!