Zach has worked Wednesday nights for several years now, and almost never doesn’t unless it is a holiday. I have found that although I adore my husband I like my Wednesday nights to myself, I try to get things done like laundry and dishes and more recently blogging. This week Zach worked Monday night instead of Wednesday night, it always throws my week off when he changes his schedule. Well on Monday when he got home from work and told me he wasn’t going to work his usual Wednesday night I was actually pretty excited, something about spending time together when you are used to not being together makes it feel a little bit special.
Well long story short I had a Monday night to myself and decided to make something for dinner that I knew Zach wouldn’t like so I could take leftovers for lunch this week. I have always loved enchiladas, but have been slightly intimidated by them until a few weeks ago when I was looking at a few recipes on Pinterest and thought this really isn’t that bad. So I had bought some of the ingredients at the store in anticipation that at some point I wanted to attempt to make enchiladas and boy am I glad I did. They were even easier than I expected and so simple to change up if you want to add something extra.
For this recipe you will need refried beans, enchilada sauce, cheese, and tortillas, sour cream is optional.
In a bowl combine the entire can of beans, 3/4 cup of enchilada sauce and 1 cup shredded cheese.
Spoon some of the mixture into tortilla and roll tortilla around it. (These tortillas were slightly too large and I had to fold the ends around too.)
Place rolled tortillas in lightly greased 9×13 pan. Cover with remaining enchilada sauce and shredded cheese.
Bake for 20-25 minutes until cheese is melted and filling is heated through.
Enjoy! I like to crunch up some tortilla chips and serve with some sour cream.
- 1 can refried beans (can also use cooked ground beef or chicken)
- 1 can enchilada sauce
- 2 cups cheese, divided
- 8 tortillas
- Can also add onions, peppers, avocados, etc.
- Enjoy with sour cream, salsa, tortilla chips, etc.
Preheat oven to 375. Lightly grease 9×13 pan.
Mix beans, 3/4 cup enchilada sauce and 1 cup shredded cheese. Spoon (about 3 tablespoons) filing mixture onto tortillas; roll up and place seam side down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 20-25 minutes until cheese is melted and filling is heated through.
See how easy is that? After I placed the dish in the oven I stood in the kitchen for a minute wondering if they were really that easy, they were believe me. Next time I make these I am going to try making sauce from scratch. There are so many different ways these can be made, I will keep you guys updated on my experiments!
Is there a recipe you guys make that you still can’t believe how easy it is?
Time to enjoy my bonus time with Zach, everyone have a great night!