I find that this recipe is really well suited to leftovers! This week, I used the rest of a leftover pork tenderloin and a roasted chicken for my meat. Very easy! Use whatever ingredients you have in your cupboard for the filling – I listed the ones that we love when we cook Mexican.
About 2 c. chopped chicken, pork, or steak, cooked
1 1/2 c. chredded cheese + 1/2 c. shredded cheese
2 cans enchilada sauce
12 flour or corn tortillas
1 can corn
1 can black beans
1 can diced tomatoes and mild chiles
Mix meat, beans, cheese, tomatoes, and corn in a large bowl. Add 1 can enchilada sauce. Mix together. Spray the bottom of a 9 x 13 baking pan with nonstick spray. Take one tortilla at a time, fill with meat mixture, roll up, place in pan seam side down. When the pan is full, cover with enchilada sauce and sprinkle with cheese.
Cook for about 20 minutes at 375.
This dish also works well frozen. Make two, freeze one!
I prefer corn tortillas but they are very hard to keep rolled together – you might want to use toothpicks – just don’t forget to take them out when it comes out of the oven.