Ingredients
Leftover Two-Bean Chili Enchiladas:
- Cilantro - 1/4 bunch , chopped
- Diced tomatoes with green chilies (14 oz / 397 g can) - 1 can , drained
- Tortillas - 8 to 12
- Leftover two-bean chili - 3 to 4 cups
- Mexican blend cheese - 6 oz , grated ((like jack, colby, cheddar))
- Sour cream - for serving
- Hot sauce - for serving
Red Leaf Lettuce Salad:
- Red leaf lettuce head - 1 , leaves torn
- Garlic - 1 clove , minced
- Dijon mustard - 1 tsp
- Red wine / sherry vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
Prep
- Cilantro - Chop. (Can be done up to 3 days before)
- Tomatoes - Drain.
- Tortillas - Cover with a wet paper towel and microwave for 1 to 2 minutes, until soft and pliable.
- Red leaf lettuce / Garlic - Prep as directed. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Preheat oven to 375F (191C) degrees.
- Assemble enchiladas by spooning leftover chili into a tortilla, and then rolling up. Place it into a rectangular baking dish seam-side down. Continue until all the filling is gone. Pour tomatoes over the tortillas. Bake in oven on the top rack for 15 minutes. Add cheese and then bake for another 5 minutes.
- While enchiladas are baking, whisk together garlic, Dijon, vinegar, and olive oil. Season to taste with salt and pepper. Toss lettuce with vinaigrette.
- Serve enchiladas hot with cilantro and sour cream (and of course hot sauce!) and enjoy with your simple salad.
Reviews
Ratings
0 reviews