Enchiladas around our house are usually a weekend project. I do love me some chard enchiladas, but they do tend to be more time-intensive. The other night, though, I wanted enchiladas, and I didn’t want to spend a lot of time. Enter weeknight enchiladas.
Oh yeah, you can totally pull off enchiladas on a weeknight. You just have to be choosy with your ingredients. These are simple cheese enchiladas (studded with black olives for extra fun) smothered in a flavorful red sauce.*
*Excuse the photo quality. These are the leftovers (which Nora and I were lucky enough to enjoy for lunch the next day), since I originally deemed this meal not “blog-worthy.” Then the hubby convinced me otherwise, and I’m glad he did, since it’s a handy little recipe.
Is it better if you make your own sauce? Absolutely. Do you have to? Not if you’re short on time and have access to good pre-prepared enchilada sauce. The only ones I’ve found that passes the taste test are Frontera‘s line of enchilada sauces. They come in a pouch rather than a can, and both the red chile and the green chile varieties are delicious — and, most importantly, don’t taste canned. (No, I was not compensated for saying that — I just like their stuff.)
You can pull these enchiladas off, start to finish, in 30 minutes. Can’t beat that! Serve them with a dollop of sour cream on top, plus refried beans and rice on the side. I like to jazz up plain brown rice with a can of green chiles and tomatoes (drained) and a bit of tomato paste. Enjoy!
- 8 oz colby jack cheese (can substitute cheddar or jack cheese)
- 10 corn tortillas
- 1 pouch Frontera red enchilada sauce
- 1 small can sliced black olives (optional)
- olive oil for spraying
- sour cream for serving
- Preheat the oven to 400°. Shred the cheese and set aside about ¼ to ½ cup for topping the enchiladas.
- Spray an enchilada pan with oil and keep it handy. Heat a griddle or a large skillet over medium-high heat. Spray or brush the first tortilla on one side and place, oiled side down, on the griddle. Spray or brush the other side, while heating, and then flip. Remove from the heat and place in the enchilada pan.
- Working while the tortilla is still hot (but cool enough to handle), fill the center of the tortilla with cheese and roll it up. Place it seam side down in the enchilada pan, and repeat the process with the remaining tortillas.
- When the pan is full, spread the sauce over the enchiladas and sprinkle with black olives and the reserved cheese. Bake for 15 minutes, or until warm and bubbly. Serve topped with sour cream.