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Easy Enchiladas

September 19, 2014
by Cornelia Emlen
Serves: 8
A bit of whatever you have in the refrigerator wrapped up inside a corn tortilla and topped with a delicious enchilada sauce and, voila, you’ve got a simple and satisfying meal.
  • ½ pound + grilled chicken, shredded
  • ½ delicata squash, baked and chopped
  • 2 onions, sliced and oven roasted
  • 1 large zucchini, sliced and oven roasted
  • ½ pound cheddar, grated
  • 1 large or several small tomatoes, coarsely chopped
  • handful of cilantro, chopped
  • Joe’s Enchilada Sauce
  • 8 corn tortillas
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • corn tortillas
  1. Assemble all your fillings on the counter for easy access when filling your tortillas. Making enchiladas is an opportunity to use up leftovers. I use shredded chicken, bits of baked squash, onions and zucchinis roasted in olive oil and salt, grated cheddar and chopped cilantro but you can try other vegetables, cheeses, or meats.
  2. Evenly distribute a few tablespoons of Joe’s Enchilada Sauce on the bottom a glass baking dish.
  3. Add approximately ½ cup of sauce to a pie dish. You will use this to dredge each tortilla.
  4. Dip each side of your first corn tortilla in the sauce. Lay flat in the baking dish and fill with bits of grated cheese, meat and vegetables. Add a few drops of Joe’s Enchilada Sauce and then roll up the tortilla and lay it in one end of the pan. Repeat until all 8 tortillas are filled. Pour remaining sauce over all the tortillas.
  5. Cover pan with tin foil and bake in a 350 degree oven for 30 minutes.
  6. Remove from oven. Garnish with chopped cilantro and serve hot. Great accompanied with rice, corn, beans and avocado.