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| Red sauce Enchiladas |
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| 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.
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| I use cheddar cheese and make my own sauce….also great topped with quacamole! |
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| I fried them up in a little canola oil in my crepe pan! So quick and easy! |
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| My leftover meat made 8 enchiladas, enough for 2 meals! (freeze one or bring it to work for your lunch!) |
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| 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.
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| My red sauce…I added cumin, onion and garlic powder, and some chili powder. |
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| 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!
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| Yummy with a fresh green salad with avacado, tomatoes and green pepper…. |
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| I love to add some sour cream on my enchiladas….yummy! |
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| 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!
