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| Enchiladas! |
Enchiladas are an easy and delicious dinner that comes together quickly enough to enjoy on a weeknight. These particular enchiladas are filled with a mix of onion, pepper, corn, black beans, and an optional protein of your choice. The seasoning mix of cumin, marjoram, and chipotle powder provides notes of warm spice, herb, and smoked pepper to create a full-flavored filling that won't disappoint!
This recipe makes 6 enchiladas, but can easily be doubled to serve a larger group or to make extras for leftovers. Enchiladas make excellent leftovers for lunch or dinner. A typical serving is one enchilada, as these are fairly large, so a pan of 6 enchiladas is enough for three meals for the two of us.
Serves: 6
Time: about 50 minutes
Ingredients
- 1 Tbsp vegetable oil
- ½ red bell pepper, diced (about ½ cup)
- ½ medium yellow onion (about ½ cup)
- 3 cloves garlic, minced
- 1 cup frozen corn
- 1 x 15 ounce can black beans, drained
- 1 x 4 ounce green chilis
- ½ pound chicken or shrimp, cooked and cut into ¼"-½" pieces (about 1 cup total)
- 1 tsp cumin
- 1 tsp marjoram
- ½ tsp chipotle powder
- ¼ cup chopped cilantro (leaves and thin stems)
- 1 x 16-19 ounce can green enchilada sauce
- 8 ounce bag shredded Mexican blend cheese
- 6 tortillas
Directions
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| Sauté pepper, onion, and garlic (we added some hatch chili pepper this time) |
- Heat vegetable oil in a large skillet over medium heat and sauté onions, bell pepper, and garlic for 3-5 minutes, until fragrant and vegetables are beginning to soften.
- Add corn, drained beans, and green chili and sauté for another 2 minutes.
Enchilada filling, removed from heat and ready to stir in cilantro. - Add chicken or shrimp, cumin, marjoram, and chipotle powder, then season lightly with salt and pepper. Cook for another minute or two until combined and warmed through. Remove from heat and stir in cilantro.
- Grease a 9"x13" glass pan so enchiladas will not stick to pan.
Filled, rolled, and topped enchiladas ready for the oven - Roll enchiladas: take a tortilla and spread a small sprinkle of cheese down the center then fill with one-sixth of the enchilada filling. Roll tortilla then place in greased pan seam side down. Repeat until pan is filled (a standard pan will fit six enchiladas perfectly).
- Drizzle enchilada sauce over the enchiladas then top with remaining cheese (or as much as desired).
- Bake enchiladas in a 350℉ oven for 20 minutes. Cheese should be fully melted and gooey. After baking, remove from oven and let sit to cool slightly before serving.
- Serve with chopped cilantro, guacamole, sour cream, and hot sauce.
- We love garlic and typically use 4 or 5 cloves. This gives the dish a touch more garlic kick, but by no means makes it overpowering.
- Chili pepper and paprika can both be added to the dish if desired. Cayenne pepper could also be added to give the filling a bit more kick, but add sparingly at first!
- Try adding a little poblano or hatch chili pepper to the dish for an additional twist. We recommend keeping at least ¼ cup of regular bell pepper in the mix for its natural sweetness to balance the flavors of other chili peppers.
