A tasty pantry pull for more than just quarantine. This is a go to for us on any night of the week. AND now with a FREEZER FRIENDLY option!
Enchilada Sauce (OR buy a can):
2T olive oil
1/4c chili powder
1 15oz can tomato sauce
1 bay leaf
7 mushrooms, chopped small
1 can diced green chilis
1.5c pinto beans or 1 can, drained
1c Monterey Jack, shredded (pepper jack is really good here too!)
3 10″ tortillas
Shredded cabbage – optional
Lime squeeze – optional
Preheat oven to 375°F.
Heat a pot to medium-med-high. Add olive oil and chili powder. Cook until fragrant then pour in the can of tomato sauce, water and bay leaf. Salt to taste. Stir and let simmer for 15-20 minutes, stir occasionally.
Sauté mushrooms in butter/oil on med-high, 1-2 minutes. Dump in the can of green chilis, don’t drain. Add beans and stir until about half the liquid is absorbed. Use the spoon to mash the beans a little, once it’s nice and thick add half of the cheese and stir together. Pour a few tablespoons of enchilada sauce in the bottom of your baking dish. Divide the filling into 3 tortillas, roll them up and put them in the dish. Top with the remaining sauce and cheese. Bake for 20 minutes.
Plate it on top of some shredded cabbage with a squeeze of lime!
FREEZER: Make a double batch. Line one (or both if freezing two) baking dishes with foil before adding enchilada sauce. Assemble as directed above then top with a second piece of foil and tightly roll up the sides, pressing all the air out and sealing well. Put in the freezer for 8 hours then pop it out of the dish and transfer the packet to a freezer bag.
When you’re ready to eat, preheat oven to 375°F, plop the packet back into your baking dish remove the top foil piece and replace it with loose fitting foil over the top so the cheese doesn’t stick to the foil. Bake for 30 minutes, remove the top foil then back in for another 15 minutes.