Friday, April 8, 2011

What's Cookin' Good Lookin'?

Are they enchiladas or burritos or...  I don't really know what to call this dish but it's really really yummy.  And flexible.  You can add whatever you have in the house.  I usually add caramelized onions but for the first time in my adult life, I was out of onions.  Gasp!  I've made it with leftover meat of every variety from turkey or chicken to ham and even made them with just veggies.  And I used flour tortillas.  Because I have fallen off my gluten free wagon.  I even ate TWO slices of bread at dinner.  That was the first time in forever that I ate bread.  I don't know what's wrong with me but I know I need to get back on the gf train.  My insides are not very happy at me.  But that aside, make this for your friends or family soon.  It's delish!

Enchiladaritos

Ingredients:
* Flour tortillas
* Refried beans (I use fat free.  Black beans are yummy too.)
* Veggies (I used spinach here but onions, peppers, leftovers from last night all work well.)
* Meat (I used canned crab meat.)
* Salsa
* Cheese (I actually rarely use cheese but it's extra yummy.)
* Enchilada sauce
* Non-stick cooking spray
* Sour cream




Directions:
* Spray baking dish with non-stick spray.  Trust me- this is the key to getting the tortillas out in one piece.
* Spread beans down center of tortilla.  Add in veggies, meat, salsa and cheese.  Roll up.
* Place in baking dish,seam side down.  Spritz non-stick cooking spray on side of tortilla that will touch another tortilla. 
* Continue with as many as you are making.  Spritzing each tortilla side.
* Top with any remaining salsa, cheese and the can of enchilada sauce.
* Bake at 350 for about 30 minutes.
* Top with sour cream.



4 comments:

Susan R said...

The name alone is worth making these. I was just hankerin' for some Mexican food too. Looks like we're having "enchiladaritos" tonight.

Fashion Meets Food said...

Yum! Looks delish. I definitely need to make these.

xo

Sara said...

this is my kinda meal! I love flexible recipes and Mexican hits the spot with warmer weather right around the corner for us- can't wait to try this soon!

garden state prep said...

With the exception of the enchilada sauce, I have all of these in my kitchen - thanks for tomorrow's dinner recipe (and a few lunches).

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