Amazing holiday recipes? Check! But what are you going to serve your family on a random Tuesday in December? Say hello to these super-easy enchiladas made with a quick blender sauce and barely-any-prep fillings.
Blend. It takes just a few minutes to make a homemade enchilada sauce in your blender. Pick red or green (or both!). You can even make the sauce ahead (refrigerate for up to 3 days or freeze for up to 3 months). Feeling particularly rushed? Use 3 cups canned enchilada sauce.
1 28-oz. can crushed tomatoes 1 cup chopped onion
2 small cloves garlic
1 dried chipotle or ancho chile pepper, stemmed
11/2 Tbsp. chili powder
11/2 Tbsp. dried oregano, preferably Mexican
11/2 tsp. ground cumin
1/2 tsp. salt
2 11-oz. cans whole tomatillos, drained
1 cup chopped onion
3/4 cup packed fresh cilantro 2 small cloves garlic
1 serrano or jalapeño chile, chopped and seeded, if desired
2 Tbsp. lime juice
11/2 tsp. ground cumin
Gather. You’ll need 16 corn tortillas and 1 cup diced white onion plus Veggies and Cheese.
VEGGIES (4 cups total)
n Diced frozen (or cooked) butternut squash or potatoes n Chopped frozen (or cooked) collards or kale
n Frozen (or cooked) cauliflower florets or corn
n Diced zucchini
n Frozen (or cooked) sliced peppers
n Low-sodium canned beans (rinsed) n Prepared jackfruit or diced baked tofu
CHEESE (2 cups)
n Shredded Cheddar, Colby-jack, Jack, Mexican blend
n Crumbled feta or cotija
Layer. Yes, enchiladas are usually rolled. But you can save about 15 minutes by layering them.
Spread 1/2 cup of the enchilada sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/4 of the veggies,
1/2 cup cheese, 1/4 cup onion and
1/2 cup sauce. Repeat layers twice. Top with the remaining 4 tortillas, 1 cup veggies, 1/4 cup onion and the remaining sauce. (Reserve the remaining 1/2 cup cheese for Step 4.)
Bake. Preheat oven to 425°F. Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the reserved cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes more. Serve with desired Toppings (right).
Top. Put out a variety of Toppings (optional) so everyone can customize their plates.
Sliced fresh chiles Pickled jalapeños Sour cream
Crushed red pepper Hot sauce
Salsa or pico de gallo Diced avocado
Red + Zucchini + Corn + Colby-jack Green + Butternut Squash + Cauliflower + Jack Red + Jackfruit + Peppers + Cheddar
Green + Beans + Kale + Feta Green + Potatoes + Mexican Cheese Blend