Easy Enchiladas

This recipe is great after all the holiday rushing around and extra cooking.   It’s a quick throw together recipe with no true right or wrong way.  I make several variations depending on my mood and what’s in the house.  For my husband I always throw in a little grilled chicken which I buy the frozen variety.  This way i just grab a handful, defrost them and basically deal with on a minimal level.  His also go in a separate pan.  For my son I buy the largest soft tortilla’s because  that fits his appetite, but please  buy the appropriate size for your appetite.  He will eat 2 large enchilada’s and I will eat a half of one typically.  For all of the ingredients use as little or as much as you want.  The only specific part of the recipe is making the sauce which takes about 2 minutes.  This is almost too easy to call a recipe but is a dinner we all look forward to.

Enchilada Sauce

1 package of taco seasoning

1 8 oz can of tomato sauce

8 oz water

combine all ingredients in a sauce pan and cook until heated through and saucy


1 package of tortilla shells

2 cans vegetarian refried beans

8-16 oz cheddar or jack cheese grated

1 package of yellow rice cooked

saute’d veggies such as onion, pepper and mushrooms

Spread refried beans down the center of a tortilla.

Layer with rice and veggies (chicken for non veg version)

Sprinkle lightly with cheese

Fold both sides into the center

Place folded side down on a greased baking sheet, cover with enchilada sauce and sprinkle with remaining cheese

Bake 350 for about 15 minutes until cheese is nicely melted

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