This is my favorite easy way to make enchiladas. Sometimes I use chicken and other times it is just beans and cheese for a meatless night. This week I used a leftover pulled pork.
Ingredients:
beans (I like to use refried but they could be whole too)
shredded cheese
enchilada sauce
corn tortillas
*optional: peppers and onions, salsa, corn, etc
Directions:
Mix your toppings together in a bowl. Put a thin layer of enchilada sauce in the bottom of your baking dish.
Spread the mixture lightly on the corn tortilla and place it flat in your pan (set to med-low).
After a minute or so roll up the tortilla and let set for 30 seconds. Place the rolled up enchilada into the dish with the sauce.
When you have the desired amount of enchiladas cover with the remainder of the enchilada sauce and top with more shredded cheese.
Bake at 400 until cheese begins to brown. About 20-30 minutes.
Serve with a salad, guacamole, lime, hot sauce, or whatever else sounds fitting.
