As I mentioned a few posts ago…I recently caught up with an old college friend in DC Amina, and this hs her recipe that I have just revised a bit. It’s so so easy and really delicious! Thanks Amina!
1 can enchilada sauce
1 can refried or black beans
1 can corn, drained
1 can chopped or sliced olives, drained (I omitted these…not an olive fan)
1 package shredded Mexican cheese mix (she uses light…so do I)
1 package tortillas (she likes flour, I like corn)
Some chopped onions (she uses frozen, I chopped mine)
I also added in some left over crab cakes my Dad had made, and some steak.
Spray rectangular Pyrex casserole dish with Pam. Pour half of the can of enchilada sauce into it.
Put one of the tortillas down in the sauce and put in one handful each of beans, corn, and cheese. Add around a tbsp each of the chopped onions and olives. Roll the whole thing up so there’s sauce on most of the outside of the tortilla.
Repeat filling and rolling tortillas until there’s no more room in the pan.
Then pour the remaining sauce over the top of the tortillas. Spread the remaining cheese and olives on the top too. Poke the ends of the tortillas down a bit.
Bake at 350* for 20-30 minutes, until the cheese is all melty.
Serve with any/all of the following: rice, tortilla chips, salad, or guac.
I thought for sure the boyfriend and I would love the crab ones more than the steak ones…but alas we loved the steak.
See you all soon!