Fast and Easy Enchiladas

I threw together some scrumptious enchiladas in about 10 minutes last night. 

Love me some leftover taco meat. 

This recipe is a great way to make it stretch and feed the entire family another delicious meal.

They were really creamy with great flavor.

I used a combination of 1/3 less fat and fat free cream cheese.

I also used cheddar and queso fresco, but very little of each. 

Not so pretty, but here's the way I like to eat mine. Smothered!

And don't forget a squeeze of fresh lime.

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Linked with Rattlebridge Farm: Foodie Friday.

Fast and Easy Enchiladas

Makes 6-8 enchiladas depending on shell size

1 1/2 cups taco meat

1 16 oz can black beans, rinsed and drained

6 oz. 1/3 less fat or fat free cream cheese, divided use

1 10 oz can green enchilada sauce

1/3 cup green taco sauce

1 oz cheddar cheese, grated

2 tbsp Queso Fresco, crumbled

Garlic powder

Red pepper flakes

Flour or corn tortillas

Heat oven to 375*.

Heat up taco meat in a skillet; add beans and 3 oz. of cream cheese, stir until cheese is melted. Remove from heat.

Wrap tortillas in a kitchen towel and warm in the microwave for 10-15 seconds. Fill the shells down the middle with bean mixture, fold in sides and roll. Place in a 9x11 inch greased baking dish.

Using the same skillet over medium heat, stir together enchilada sauce, taco sauce and remaining 3 oz. of cream cheese. Stir until cheese is melted.

Pour over enchiladas and top with cheddar and queso cheese. Lightly shake on garlic powder and a pinch of red pepper flakes.

Bake for 20-25 minutes or until hot and bubbly.

Serve with toppings of your choice.

NOTE:  If you don’t have leftover taco meat you can either use this one (leaving out tomatillo sauce), follow your favorite taco recipe or just add seasonings like cumin, adobo, chili powder, garlic or garlic powder (I sometimes use both), oregano, salt and pepper.

Turkey Enchiladas with Creamy Corn Topping

These enchiladas are so easy to make. 

The corn/parsley topping just gives them that extra special yum.

Add some delicious garnish and voila....a complete meal in a matter of minutes.

Turkey Enchiladas with Creamy Corn Topping

Topping:
1 1/4 cups frozen corn, thawed
1- 4 oz can chopped green chilies
1/2 cup fresh parsley leaves
1/3 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Enchiladas:
 3/4 pound ground turkey
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
3/4 cup mild red salsa
1 tablespoon cornmeal
2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon ground oregano
salt and pepper
8 corn tortillas, warmed or grilled
1 cup pepper jack cheese
1/4 cup sliced olives, optional

Place the topping ingredients in a food processor, cover and pulse until blended. Do not over pulse.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal, chili powder, cumin, oregano, salt and pepper.

Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two tablespoons cheese and a few olives (if using). Roll up and place seam side down in a greased 9x11 pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover (sprinkle with more cheese if desired), and bake for additional 5-10 minutes longer until heated and top starts to brown.

Serves 4

Beef Enchiladas with Roasted Tomatillo Sauce

Beef Enchiladas with Roasted Tomatillo Sauce

1 lb. ground beef chuck
1 med. onion, chopped
2 cloves of garlic, minced
1 tsp. oregano
1 tsp. cumin
1/2 tsp. coriander
salt & pepper to taste
1/4 tsp. red pepper flakes if desired
1/4-1/3 c. tomatillo sauce (recipe below)
1 c. shredded monterey jack & 1 c. cheddar cheese
flour or corn tortillas

Brown ground beef in a skillet over med. to med-high heat breaking up meat often. When almost brown drain any unwanted liquid and add onions, garlic, oregano, cumin, coriander, salt, pepper & red pepper flakes if using. Cook until onion has softened and meat is cooked through. Stir in 1/4-1/3 cup of the tomatillo sauce reserving remainder for top, and simmer 2 more minutes.

Wrap shells in a kitchen towel and heat for 20 seconds in the microwave just to warm so they won't tear. Fill shells with about a 1/4 cup of meat and sprinkle with some of both cheeses reserving remainder of cheese for the top of the dish. Place seam side down in an oil-sprayed 9x13 baking dish. Pour remaining tomatillo sauce over the top of the enchiladas and sprinkle with the remaining cheese. Cover and cook on 375* for 15 to 20 min. Remove cover and cook and additional 5 minutes.

Serve with shredded lettuce, chopped tomatoes and sliced avocado.


Tomatillo Sauce:

1 jalapeno
7-8 tomatillos, peeled of husk and washed
1 med. onion, quartered
3 cloves of garlic, peeled
salt & pepper to taste
1 tsp. sugar
3/4 c. chicken stock

Heat oven to 400*
Mix jalapeno, tomatillos, onion & garlic with 2-3 tsp. of olive oil, salt and pepper. Roast on a baking sheet in oven for 20 to 30 minutes. Put all ingredients into a blender (seed jalapeno for less heat if desired) and blend until smooth. (Make sure your roasted veggies have cooled sufficiently before you try to blend them so the top of your blender doesn't go sailing across the room and hot liquid explode in you face. Not a lot of fun). Simmer sauce on the stove top until reduced slightly.

This recipe will make 6-8 enchiladas depending on the shell used.