Otherwise known in our family as "Dallin's Favorite Dinner". It has the taste of enchiladas with the convenience of stove top cooking. This is one of my quick and easy meals that I usually try to have ingredients for. Serve with a salad and you've got a meal in less than 10 minutes. I originally got the recipe from my roommate, Emily, at BYU. There were 4 of us living in our apartment and we would rotate cooking meals for each other. This was my favorite meal of hers and I always loved it when she made it. I have since adapted it to my family's taste. The original recipe had ground burger in it (I believe...I can't remember exactly now) and shredded cheese melted into the mixture. I can't remember if it had corn or not. You can tell I've been making it "our" way for awhile now. I don't put any cheese in ours. You can make it with whole grain tortillas for a healthier variation.
Enchilada Skillet Bake
1 (10 oz.) can enchilada sauce (or one recipe of Enchilada Sauce)
1/4 can water (or more if needed)
1 1/2 cups frozen corn
1 can pinto beans, rinsed and drained
6-10 tortillas, depending on size
In large skillet, heat enchilada sauce and frozen corn until corn is warm. Rip tortillas into about 2" pieces. Stir to coat with sauce. Add tortillas until almost all liquid is absorbed. If it gets too dry just add water if needed. (I've added up to 1/2 can without any change in taste.) You can also add tomato sauce if it seems too spicy for your taste. Simmer on low stirring often for about 5 minutes or until tortillas are soft. Add pinto beans and stir until warm. Serve warm with a salad on the side.
No comments:
Post a Comment