Wednesday, April 28, 2010

Easy No-Meat Chipotle Enchiladas

I don't know about you but I don't like to eat meat with every meal, so I came up with this recipe.

1 bag Corn Tortillas
1 can refried beans
1 can chipotle peppers
1 bag Mexican mix cheese
1-2 cans enchilada sauce.


Preheat oven to 425. Seed your desired amount of chipotle peppers (the more you use the spicier it will be, so be careful. Just use a tiny bit for a nice smokey flavor if you don't like spicy food), and chop into small pieces. In a small sauce pan mix enchilada sauce with chipotle peppers. Layer a thin layer of the sauce on the bottom of a 9*13 pan. Coat the corn tortillas with the warm sauce-this step is very important, if you don't coat the tortillas they will break when you fold them. Once coated fill them with refried beans and cheese. Fold and place in baking dish, fold side down. Drizzle any remaining enchilada sauce over top. Sprinkle more cheese over each one. Bake until cheese is bubbly and golden brown, about 12 minutes.

Very nummy served with guacomole and/or sour cream!

These are very filling and did not require any side dishes. But if you'd like one I would recommend a light salad.


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