Are you craving a delicious, comforting meal but short on time? Look no further! This Old El Paso enchilada recipe, using their convenient canned ingredients, delivers authentic Mexican flavors without the fuss. It's a perfect example of how easy and delicious homemade cooking can be, even on a busy weeknight. This recipe is packed with flavor and is a fantastic addition to your quick dinner ideas repertoire. Get ready for a culinary journey that's both satisfying and simple!
Ingredients:
- 1 (10 ounce) can Old El Paso enchilada sauce
- 1 (10 ounce) can Old El Paso diced green chilies
- 1 (15 ounce) can Old El Paso refried beans
- 1 (10 ounce) can condensed tomato soup (optional, for added richness)
- 1 pound ground beef or chicken (or a vegetarian substitute like lentils)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 12 corn or flour tortillas
- 2 cups shredded cheddar cheese (or your favorite Mexican blend)
Instructions:
Step 1: Prepare the Filling
Heat a large skillet over medium heat. Brown the ground beef (or chicken/lentils) until cooked through, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and minced garlic and cook until softened, about 3-5 minutes. Stir in the chili powder, cumin, oregano, salt, and pepper.
Step 2: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). In a medium bowl, combine the enchilada sauce, diced green chilies, refried beans, and optional tomato soup. Mix well.
Spread a thin layer of the sauce mixture at the bottom of a 9x13 inch baking dish. Dip each tortilla briefly in the remaining sauce mixture, then fill with about 2-3 tablespoons of the meat filling and a sprinkle of cheese. Roll up tightly and place seam-down in the baking dish.
Step 3: Bake and Serve
Pour the remaining sauce over the enchiladas, ensuring they are all well coated. Top generously with the remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Let the enchiladas rest for a few minutes before serving. Garnish with extra cheese, sour cream, avocado, or your favorite toppings.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the meat filling for extra heat.
- Vegetarian option: Replace the ground meat with 1 cup of cooked lentils or black beans for a hearty vegetarian meal.
- Cheese lovers: Feel free to experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
- Make it ahead: Assemble the enchiladas ahead of time and store them covered in the refrigerator until ready to bake. Add an extra 5-10 minutes to the baking time.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the ingredients used.
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This easy enchilada recipe is perfect for a weeknight dinner, a casual gathering, or even a family-friendly meal. Enjoy this delicious and satisfying dish! It’s a testament to how simple healthy meals can be with a little help from convenient canned ingredients. Remember to adapt this recipe to your preferences – culinary creativity is key!