So begins the “Use What We Have Chronicles”. With moving getting more and more imminent as the days pass, we realize that we have quite a bit of food left in our house (namely our brand new deep freeze that we need to sell, but can’t, because it’s still filled with the remains of an 1/8 of a cow). So, of course, beef has over taken our diet, and every day I stand at our pantry shelf and figure out what delicious meal I can make out of the ingredients we have on hand. We’re trying to not go to the store, only buying necessities like bananas and milk if we can help it. It just so happened that my RSS feeder has been inundated with beef enchiladas lately, and so I was inspired to make my own version.
They were neither grand or opulent, they didn’t take long to make, but man they tasted good! Except I’ve decided that without a doubt, I despise store bought corn tortillas. They break, they shred, they are utterly impossible to use, and they almost always taste dry and crumbly. Maybe its because we always seem to use an already opened bag of off-name shells, the cheapest oldest bag we could possibly buy.
Beef, Bean, and Cheese Enchiladas
12 taco shells, flour or corn, whatever you prefer
1 can refried beans
3 cups shredded cheddar cheese
1 can chopped green chilis
3 cups shredded beef (I used leftovers)
1 can red enchilada sauce
This is so easy, its ridiculous. Ready?
Preheat oven to 350.
Spray 9x13 pan with cooking spray.
Fill each tortilla with some beef, refried beans, and top with shredded cheese. Roll and place in pan.
When all the tortillas are rolled, spread the enchilada sauce on top (I added some of the leftover beans and chilis to this to thicken it a bit).
Top with shredded cheese.
Bake for 20 minutes, or until hot.
Top with sour cream if you wish, salsa, or chopped cilantro.