First off, let me explain why there is no photo with today’s entry – I couldn’t get to it fast enough before the ravenous wolves I call my family dug in and decimated the dishes, and somehow a photograph of leftover enchiladas just didn’t seem all that appealing. The recipes below are the quick way to make enchiladas, not the cheapest, but sometimes a $4 bottle of pre-made red chile is well worth it when it shaves a half hour of cooking time on a weeknight. I don’t pre-cook my corn tortillas both to save time and calories on unnecessary fat. And by starting in the microwave, the family can be sitting down to dinner in less than a half hour from beginning to prepare this dish.
I served tonight’s dinner with pinto beans reheated from the freezer and papitas made from leftover roasted potatoes.
Red Chile Beef Enchiladas
Preheat oven to 350F. In a prepared 9X13 baking dish, layer corn tortillas over the bottom of the dish (no need to pre-fry). Top with a thin layer of pre-cooked beef (ground or shredded), and top with half of a jar of red chile sauce. Sprinkle cheddar cheese on top and repeat with an additional layer, ending with cheese. Microwave for 5 minutes on high or until cheese is barely melted, then bake in oven until top is browned and bubbling, about 10-15 minutes. Remove and serve. Suggested side dishes: pinto beans, Spanish rice, flour tortillas or papitas (fried potatoes).
This is an excellent way to freshen up leftover potatoes but works just as well with fresh – just adjust the cooking time.
3 cups thinly sliced 1/2″ pieces of potato
3-4 tbsp. olive oil
2 tsp. garlic salt
1/2 tsp. dried ground oregano
Lightly coat a large non-stick skillet with non-stick cooking spray. Add 2 tbsp. olive oil, garlic salt and oregano and heat. When oil is hot, add potatoes and quickly toss to coat. Turn heat to medium high and continue cooking, turning occasionally, until potatoes are crispy. Add additional oil as needed if potatoes begin sticking. Serve hot.