May I present to you the easiest enchiladas you’ll ever have to (or want to) make!
6 basic ingredients.
Yep, that’s it. Well, plus olive oil. But does that really count? 😀
- 8 corn tortillas
- 1 onion, sliced
- 1 1/4 cups salsa (not fresh, use the jarred, preferably w/ roasted flavors)
- 1 1/4 cups Pomi strained tomatoes (or plain tomato sauce)
- 1 tblsp tomato paste
- 1 block Mozzarella cheese, shredded
- 1 tblsp olive oil
Preheat oven to 350F.
1. Slice your onions. Add to a pan heated over medium w/ 1 tblsp olive oil and cook for 10 minutes, until soft, stirring occasionally.
If your onions start to stick, just add a drop or two of water to keep them going – best trick ever.
2. While your onions are cooking, go ahead and grate your cheese.
I prefer shredding my own vs. buying pre-shredded. You can, of course, substitute pre-shredded if you like 🙂
And mix up your sauce. Salsa, tomato sauce and tomato paste.
3. Assembly time!
Make sure your corn tortillas are a little warm (pop in the microwave, wrapped in a wet paper towel, for 30 seconds or so) before you start assembling. This way they won’t break on you.
Rub a small amount of olive oil on the bottom of the baking dish (use a paper towel) to make sure you don’t have major stickage.
Then add a layer of sauce, about 1/3 of the total amount, to the olive oil rubbed baking dish.
Now wrap up your enchis using a small handful of cheese and a spoonful of onions for each. You’ll want to use about 2/3 of the cheese for this step and save the rest for topping.
Place in your baking dish until it’s filled & the enchis are snug! This baking dish fit 8 enchiladas.
Check out that delicious filling, mmmm cheesy, onion-y goodness 🙂
P.S. We LOVE onions in this house…. and you know what Rachel Ray says, two garlic onion eaters cancel each other out!
Top the enchiladas with your remaining sauce and shredded cheese.
Cover these bad boys with foil and pop into a 350F oven for 30 minutes, until bubbly and done!
Oh yes, that is some serious melted cheese staring back at YOU! 😛
How can something so easy be just so good??
I served the enchiladas up with the “new sour cream” <— aka plain Chobani Greek yogurt, and some chopped chives.
Ohhh cool, creamy topping how you drape these warm & spicy enchiladas so incredibly perfectly….
This is some serious business here my friends.
These were excellent! And came together in no time flat 🙂
The Man isn’t a big fan of corn tortillas, or so he says. So upon seeing dinner he immediately asked “ugh, that’s not those corn things in there is it?”
Yes, boyfriend. Yes it is.
And guess what? He loved this dish and devoured his whole plate! 😛
Kind of just like the time he told me he “hated corn tortillas” then proceeded to devour these butternut squash and chorizo enchiladas like there was no tomorrow…
Remind me again how much you “hate” corn tortillas mister…? 😉
Moral of the story: These are good! For the minimal effort they require, they would make a great meat-free addition to any weeknight meal rotation.
Well it’s Friday. Pretty excited about that one! 😀
But on a more somber note, I would like to send thoughts and prayers to everyone affected by the earthquake and tsunami. The news is just devastating and I can’t even imagine what they are going through right now. Prayers go out to all.
Really makes you take a step back and realize just how fortunate you are on this Friday, doesn’t it? …..
HAPPY FRIDAY MY FRIENDS 🙂