Yummy Enchiladas

I will include a grocery list at the very bottom of this post for everything you need to make this meal along with the recipe links to make it easier for you! 

Yesterday I showed you how to make an amazing tasting,cheap,and healthy meal in the crockpot. If you missed it click here to get the recipe.You are going to need to make that recipe in order to make these enchiladas. Don’t worry she has a stove top version on there if you didn’t already make it! Today I am going to show you how to make meal number #2 from your leftovers. Meal #3 will come tomorrow!

Now how many enchiladas you will be able to make will  depend on how much leftovers you have left.As you can see from the picture below I got a pretty good amount, but you can make yours thicker or thinner depending on what you have.

First you are going to want to make your enchilada sauce. It is soo easy to make you own. Once you do it once you will never buy that stuff in the packet or can again ( which is loaded with sodium and preservatives) . I made a quick video to show you how easy it is. Click here to go to that post, just scroll down the page and you will see the video. For the recipe for the enchiladas sauce click here.

After you make the enchilada sauce, you need to set it to the side and let it cool for a few minutes. I know this may sound like a lot of steps and jumping from this website to that but I promise it is worth it. After you make them once you will see it isn’t that complicated. Just have all of your recipes printed out from the other sites. You dont need to print anything from mine. I am just showing you how to put it together!

Now we are going to get the filling ready. Take out your leftovers and put them in large bowl. You are going to add a can of diced tomatoes and some salsa to it. Now the amount of salsa is going to depend on your taste preference. We really like spicy mexican food so I added a good amount to ours but it is better to add a little and then the next time you make it add more.  Mix all of that up really well.

Next pour a layer of enchilada sauce in the bottom of your pan or cooking dish that you are going to use to bake the enchiladas in. I use a glass baking dish ( you can see it in the picture above). I think mine is a 9×13 baking dish. You want to pour a good amount down with enough to cover the bottom of the dish. This is going to help your enchiladas not stick so be generous. Set your baking dish somewhere really close to where you are going to assemble your enchiladas.

Now it is time to assemble the enchilada. First lay your tortilla down.Next put whatever size amount of filling in it. We had a lot left over becasue I doubled the amount so mine where thick, but start smaller for the first few so you can get the hang of rolling them. Now you can roll it up from here or if you want you can add a little mashed avocado or your favorite guacamole.I like to add mashed avocado becasue it gives it that creamy touch that you would have gotten from cheese. But do whatever your family likes. That is the beauty of this recipe-You adapt it to your family!!

This is what mine looked like before I rolled them up.

Roll it up and tuck the ends under. You want to lay the rolled up tortilla seam down onto the enchilada sauce.Don’t worry if it doesn’t look pretty. All that matters is the taste. If you are taking these to a party and need them to look pretty just practice a couple of times with a small amount of filling and you will get the hang of it.If all else fails look it up on youtube on how to roll a enchilada!

After you get all the enchiladas done,pour more of the enchilada sauce over the enchiladas. Because I don’t use cheese in these be generous with the sauce. The spice and flavor of these is what makes up for the lack of cheese. When cutting cheese out of your life or a dish you have to make up for it with flavor. If you are used to super cheesy enchiladas then just look at this dish as a new dish to try. My sister gave me some great advice when I started eating differently. She said to just pretend you are in a new country and you are trying new dishes. Dont compare it to what you knew- just think of it as a whole nother new dish. Best advice ever!!!

Anyway back to the recipe. Put the enchiladas in a 375 degree (F) preheated oven. You are going to let them bake for about 20 minutes. After that let them sit for about 10 minutes ( they will be super hot so be careful). Then enjoy!!

You can serve these with some chips and salsa ( need a great recipe for salsa? Click here for our favorite) or with some mexican rice to make the meal stretch ( need a easy recipe for mexican rice? Click here to get ours).

I know this is not an exact recipe but what I want to encourage you to do is think creatively when it comes your leftovers.That is one of the best ways to make your food budget stretch.

Recipe links-

I will break this down into the meals in case you need it!

Easy Crock Pot Mexican Casserole (the filling for this enchilada) *FYI I doubled this recipe so that I had leftovers, so if you want to have leftovers double it.

Enchilada Sauce– I use the enchilada sauce on this post

Grocery List-

anything you need from the above recipes

1 can diced tomatoes

your favorite salsa

avocado or your favorite recipe  for guacamole