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
- 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.
- Evenly distribute a few tablespoons of Joe’s Enchilada Sauce on the bottom a glass baking dish.
- Add approximately ½ cup of sauce to a pie dish. You will use this to dredge each tortilla.
- 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.
- Cover pan with tin foil and bake in a 350 degree oven for 30 minutes.
- Remove from oven. Garnish with chopped cilantro and serve hot. Great accompanied with rice, corn, beans and avocado.