Red sauce Enchiladas
quick and easy weeknight meal…

These cold fall days seem like perfect hot enchiladas days. I like chicken enchiladas in a sour cream and green chili sauce. But I happened to have leftover taco meat. So I decided to do a red sauce and make regular enchiladas.

I use cheddar cheese and make my own sauce….also great topped with quacamole! 

I fried them up in a little canola oil in my crepe pan!  So quick and easy! 

My leftover meat made 8 enchiladas, enough for 2 meals!  (freeze one or bring it to work for your lunch!)

 Enchiladas……Bake at 350 for around 20 minutes…

I didn’t have to fry any meat up but I did make enchilada sauce. I used a small can of tomato sauce, a few shakes of chili powder, onion salt,  and garlic powder and some cumin.  Then I microwaved it for a minute. Then I  fried up the corn tortillas in a little oil and put them on paper towels.

My red sauce…I added cumin, onion and garlic powder, and some chili powder.

Here are my red sauce enchiladas  before I baked them….

Then I just dipped the tortillas in sauce, added the taco meat and some grated cheddar and rolled them up. I topped them with sliced olives and then baked them for 20 minutes on 350. It was really quick!

Yummy with a fresh green salad with avacado, tomatoes and green pepper….

I love to add some sour cream on my enchiladas….yummy!

Enchiladas are an easy 30 minute dinner if you have already prepared your  meat….

I sliced some green pepper, avocado, tomato and chopped up some green leafy lettuce and made a side salad with ranch dressing. These were yummy-licious.  Not very low calorie though.  But hey, sometimes you’ve just gotta live it up!