Enchiladas make a satisfying meal or sumptuous healthy food. Normally, enchiladas consist of corn tortilla that is rolled around a filling and served with a chili pepper sauce. The filling can consist of beans, meat, vegetables, seafood, and other combinations.
In this recipe, the ingredients are layered instead of rolled, similar to making lasagna. Instead of pasta, corn tortilla is used to separate the layers. This is a more convenient way of serving a big group of people or family, as rolling each piece can be time-consuming healthy meals.
Ingredients:
16 oz. re-fried black beans
4 oz. diced green chilies
15 oz. ricotta cheese
1 egg
2 teaspoons Mexican seasoning
½ teaspoon salt
20 oz. red enchilada sauce
18 corn tortillas
11 oz. corn
12 oz. ground beef (cooked)
3 cups shredded Cheddar cheese (or a mixture of Cheddar, Monterey Jack, and Colby)
Sour cream
Green onions (chopped)
Directions:
1. Preheat the oven to 400 degrees F. In a microwave-safe bowl, pour the refried beans and green chilies. Cover and microwave on high for 1 minute.
2. In another bowl, blend together the ricotta, egg, Mexican seasoning, and salt.
3. Spoon ½ cup of the enchilada sauce over the bottom of a 9 x 13 in. baking dish. Lay tortillas over this, overlapping the edges. Spoon half the bean mixture over the tortillas. Spoon half the ricotta mixture over this. Sprinkle with half the corn, half the beef, and 1 cup of the cheese.
4. Repeat the layers, then pour another ½ cup of enchilada sauce over the whole, followed by the remaining tortillas. Spread the last of the enchilada sauce over this and sprinkle with the remaining cheese.
5. Cover with foil and bake to 40 to 45 minutes, or until bubbly. Remove from the oven and allow to sit for 5 minutes. Serve with dollops of sour cream and sprinkles of green onions.
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