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Create Your Own Enchiladas

Cost/Serving: $0.92
Yield: [8 servings] / Serving Size = 1.5 enchiladas (if made with 12 - 6 inch corn tortillas)
Ingredients:
Meat (optional)
½ pound extra lean ground beef, 1 cup chopped onion, and ½ cup chopped green pepper
or
1 package Basic Meat Mix
or
2 cups cooked chicken
 
Beans
1½ cups cooked beans (pinto, black, or kidney beans) or canned, drained and rinsed
or
2½ cups cooked beans if making vegetarian enchiladas
 
Tomatoes
1 (15-ounce) can chopped tomatoes
or
1 (8-ounce) can tomato sauce
or
Substitute some salsa for the tomato sauce or chopped tomatoes
 
Vegetables
1 (4-ounce) can green chiles
or
1 cup frozen corn
or
1 zucchini, chopped
or
1 cup spinach (fresh, cooked, or frozen, thawed and drained)
 
Spices
Combination of any of the following:
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon pepper
Up to ½ teaspoon salt
 
Cheese
1¼ cups shredded cheese
 
Tortillas
12 (6-inch) corn tortillas
or
8 (8-inch) whole wheat tortillas
 
Sauce
1 (15-ounce) can enchilada sauce (green or red)*

Directions:
1. If using ground beef, cook beef, onion, and green pepper in skillet until beef is browned and vegetables are tender. Drain.
2. Combine cooked beef or chicken (if using), beans, tomatoes, vegetables, and spices in a saucepan. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
3. To make enchiladas:
Mix 1 cup of the cheese into the cooked mixture. Spoon about ½ cup of the mixture onto each tortilla. Roll each tortilla and place seam-side down in 9 x 13 inch baking dish. Pour enchilada sauce over the tortillas and sprinkle with ¼ cup cheese. Bake in 350° F oven for 20 minutes, or until hot.
 
To make enchilada casserole in the oven:
Layer ingredients (cooked mixture, tortillas, and 1 cup cheese) in a 9 x 13 inch pan. Pour enchilada sauce over the top layer and sprinkle with ¼ cup cheese. Bake at 350° F for 40 minutes.
 
To make enchilada casserole in a slow cooker:
In a 5 quart slow cooker, layer cooked mixture, tortillas, and cheese. (Tear or cut tortillas, as desired.) Cover and cook on low for 5 to 7 hours or until heated through.
 

*Look for lower sodium enchilada sauces. (Less than 300 mg sodium per serving.)

Recipe Rating:



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  • Low in:
    • Added sugar
    • Total fat
    • Trans fat
    • Sodium
  • High in:
    • At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
    • Whole grains (if the recipe contains grains)

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  • Use low cost, readily available ingredients
  • Be able to be prepared relatively quickly

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