Best Ever Cheater Enchiladas

October 10, 2013

238

Call me lazy or call me efficient, but any recipe with repetitive steps needs to be stream-lined. Getting rid of the rolling up tortillas step was the impetus for creating 'cheater' enchiladas. You get the same flavor and look without the time consuming task of filling and rolling 18 tortillas. Nobody will know you 'cheated'.

14 corn or flour tortillas, your preference
Best-Ever Enchilada Sauce
3 cups cooked ground beef or chopped chicken
1 onion chopped
1 tsp chili powder
1 pablano or jalapeno pepper, chopped
1 can (15 oz) black beans, drained
2 cups monterey jack cheese, shredded

Combine meat, onion, pepper,1 cup of enchilada sauce, and chili powder in a bowl. Spread about 1 cup of enchilada sauce on bottom of jelly-roll size pan (11" x 15"). Arrange 1/2 the tortillas over sauce to cover the bottom on the pan. Spread meat mixture over tortillas, top with black beans and 1 cup of cheese. Arrange remaining tortillas over the 'enchiladas' to cover. Top with remaining sauce (or whatever fits);sprinkle on remaining cheese. Bake in preheated oven at 350 degrees about 15 minutes or until hot. Cut into enchilada sized pieces and serve. Note: the filling ingredients can be changed to suit your preference

Nutritions

Calories
650

Sodium
201mg
8% DV

Fat
32g
50% DV

Protein
32g
65% DV

Carbs
28g
9% DV

Fiber
8g
33% DV