Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 corn tortillas; 1 can red or green enchilada sauce, divided in half for two servings; 1 cup (225 ml) grated colby cheese (or chedder and jack); 1 cup (225 ml) refried beans; leftover cooked meat (chicken,beef, pork, taco-seasoned meat, etc.); chopped tomatoes; shredded lettuce; black olives (optional); sour cream (optional); salsa for topping, if desired

Servings: persons

6 corn tortillas
1 can red or green enchilada sauce, divided in half for two servings
1 cup (225 ml) grated colby cheese (or chedder and jack)
1 cup (225 ml) refried beans
leftover cooked meat (chicken,beef, pork, taco-seasoned meat, etc.)
chopped tomatoes
shredded lettuce
black olives (optional)
sour cream (optional)
salsa for topping, if desired

1
Place 2 tbsp (30 ml) of sauce on a microwave safe dish.
2
Spread 1/2 cup (125 ml) of refried beans on 1 tortilla then place on plate with sauce then top with 2 tbsp (30 ml) of sauce.
3
Add another tortilla and top it with shredded left over meat then cover with some sauce.
4
Add last tortilla pour sauce over it.
5
Top with 1/2 cup (125 ml) grated cheese.
6
Cover and place in microwave on high heat for 4 to 5 minutes.
7
Top with shredded lettuce and chopped tomotoes, olives and sour cream.
8
Eat and enjoy.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 corn tortillas, 1 can red or green enchilada sauce, divided in half for two servings, 1 cup (225 ml) grated colby cheese (or chedder and jack), 1 cup (225 ml) refried beans, and more.

Yes, Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas

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