Enchiladas are one of my go-to meals when I want to bring dinner to friends. It’s pretty quick and easy to make, it’s hearty, and it can be pretty healthy.
They’re also one of Tim’s favorites.
I try to have some in the freezer at all times.
I mean, take a look at all of the veggies I’ve piled in here. I had celery on hand, but normally I’d use bell peppers (note: if you’re using celery, make sure it’s really cooked down and soft). I also have been putting summer squash in everything, so why not these too?!
Also corn. In everything. I am addicted.
This winter when we had a million spaghetti squash I cooked a bunch of ’em and froze the flesh. I’ve been slowly using it. If you don’t have any cooked spaghetti squash you could just add more beans and summer squash.
Tim doesn’t mind when I sneak spaghetti squash into things like this. But, he did note that he got a pretty squashy bite, so stir it in pretty well if that might bother someone in your family. 😉
I like to cook up the filling first. That way they take less time in the oven. Plus then I can make sure that all the veggies are soft. No one wants a crunchy this or that, unless it’s supposed to be there.
Tim built me a beautiful, huge kitchen island when we moved. So I have tons of space to lay out all the tortillas I could ever need.
I’m thankful for this workspace.
The sauce gets divided evenly between the tortillas.
The ends get folded in and then it’s rolled up. My whole wheat tortillas cracked a bit. No big deal.
I like a bit of sauce in the bottom of the pan. If you like it extra saucy, add more! I used what I had in the freezer, so normally I’d make it a bit juicier than this looks (the recipe is adapted to be saucier).
Rolled up and ready for cheeeeeeeeese.
You could add way more cheese if you’d like, but I didn’t want to go overboard. Moderation, right?!
After these came out of the oven, I put half of them into freezer safe containers so they will be ready for lunches. The rest we devoured.
If you’re gonna bring these to some friends, send along a container of Greek yogurt (or sour cream), salsa, corn chips, and guacamole (if you’re feeling extra generous). Make them a simple green salad with some chopped fresh tomatoes and a container of homemade Ranch dressing (whisk together a bit of yogurt, mayo, fresh herbs, garlic, salt, and pepper). And for dessert, how about some Fruit Crisp that can be added to the leftover Greek yogurt for breakfast the next morning?
If you’re serving it tonight for your family, serve it exactly the same way.
- 1 t olive oil
- 1/4 to 1/2 C bell peppers (or celery), chopped
- 1/2 to 1 C summer squash, chopped
- pinch salt
- 1-2 C Chili (I used Beef Chili), or 1 lb. ground beef
- 8-15 oz. kidney beans
- 1 1/2 C cooked spaghetti squash (or add more beans and summer squash)
- 1/4 C salsa
- 1 C corn
- 1/2 t chili powder (or more if using ground beef)
- pinch ginger
- to taste salt
- to taste pepper
- 1/2 to 1 C tomato sauce (add an extra 1/4 C if using ground beef)
- to taste salt
- to taste pepper
- 8-10 tortillas
- 1 C cheese, grated (Monterey/Pepper Jack or Cheddar)
- Greek yogurt, for topping
- 1-2 fresh tomatoes, chopped, for topping
- jalapeño, chopped, for topping (optional – if you like it extra spicy)
- Pre-heat oven to 350F.
- Heat a skillet, add olive oil. When oil is hot, add bell peppers/celery, summer squash, and a pinch of salt. Cook for about 5 minutes, or until veggies are tender, over medium heat, stirring occasionally. (Note: if using raw ground beef, cook first, then add veggies when beef is almost done. Add the extra 1/4 C tomato sauce with the beans in the next step.)
- Mix together chili, beans, spaghetti squash, salsa, corn, chili powder, ginger, salt, and pepper. Add to skillet. Bring to a boil, reduce to a simmer, and cook for about 5 minutes. Taste and adjust seasoning if needed.
- Mix tomato sauce with salt and pepper. Pour into the bottom of a greased 9×13 baking dish.
- Divide the beef and bean filling between the tortillas. Fold ends in and roll up. Place seam side down in tomato sauced pan. Top with salsa and cheese. Bake for 20 minutes, uncovered, or until cheese is melted.
- Serve topped with yogurt and fresh tomatoes (and jalapeño if desired).