Weeknight Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 4 enchiladas each
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Calories
7484 kcal
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Course
Main Course, Others
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Cuisine
American, International, Vegetarian
Weeknight Enchiladas
Description
The sauce is prepared by toasting chili powder and flour in oil to develop deep flavor, then whisking in water, tomato paste, cumin, garlic powder, and cayenne pepper. Simmering thickens it to a smooth consistency suitable for coating the rolled tortillas. Corn tortillas are lightly toasted to improve pliability before filling with refried beans and shredded pepper jack cheese. After rolling, the enchiladas are arranged in a casserole with sauce poured over, then baked to meld flavors and melt the cheese.
This combination provides a creamy, mildly spicy dish with layers of beans, cheese, and tangy sauce. Avocado slices and cilantro add creaminess and fresh herbal notes once served.
The recipe notes remind to check chili powder ingredients for added salt to adjust seasoning accordingly.
Ingredients
SAUCE
- 2 Tbsp vegetable oil $0.08, or canola oil
- 2 Tbsp chili powder $0.30
- 2 Tbsp flour $0.02
- 2 cups water $0.00
- 3 oz. tomato paste $0.33
- ½ tsp cumin $0.05
- ½ tsp garlic powder $0.05
- ¼ tsp cayenne pepper $0.02
- ¾ tsp salt $0.03
ENCHILADAS
- 16 corn tortillas $0.93, small
- 4 cups refried beans $1.60
- 8 oz. pepper jack cheese $2.29, shredded, 2 cups
- 1/2 avocado $0.75, large, sliced thin
- 1/4 cilantro $0.25, or green onions, roughly chopped
Instructions
- Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to 3/4 tsp). Set the sauce aside.
- Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.
- Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350 degrees.
- Add about 1/4 cup of refried beans to each tortilla, plus a small pinch of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another 1/2 to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.
- Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with thin slices of avocado and chopped cilantro leaves (or sliced green onions).
Notes
- Check chili powder brands as some contain added salt; adjust sauce seasoning to taste before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 44 enchiladas each
Amount Per Serving
Calories 7484 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 748.4kcal | 37% |
| Carbohydrates | 80.73g | 27% |
| Protein | 33.65g | 67% |
| Fat | 33.18g | 51% |
| Sodium | 1891.68mg | 79% |
| Fiber | 21.28g | 85% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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