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Easy-Peasy Enchiladas

by Rachael Koch (follow)
Dinner (2274)      Vegetarian (1517)      Cheese (387)      Mexican (79)     
If you've looked at my recipe for frijoles, there's a pretty good chance you need a way to serve them. My favourite way, is in enchiladas.

enchilada, home made, yummy mexican
Even the kids will adore these .

You can use the same technique for a chicken mix though, or beef, or whatever it is you're serving. I've even used it for stew leftovers before.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 2 servings

4 flat breads: you can use mountain bread, specific burrito wraps, or pittas. I use whatever's on special at the supermarket.
Mexican mix (if you need ideas, check out my recipe for frijoles)

(Sour cream makes a nice serving touch, or use yoghurt if you're health conscious like my partner.)

Preheat the oven to 180 degrees.
Lay your breads on a baking tray.
Ladle a small amount of mexican filling in a line along the centre of the breads. Don't be tempted to overfill them!

enchilada, home made, yummy mexican
My filling isn't quite in the centre: The more even yours is, the easier to fold.

Add a piece of cheese, to help it stick together.
Fold both sides of the bread over the centre, so you have a cylinder filled with yumminess.
Spoon salsa on top.

enchilada, home made, yummy mexican
This salsa is from my frijoles recipe, before I add the beans. You can use the stuff from a jar, or just chp up some fresh tomato.

Add as much sliced or grated cheese as you like.
Bake for 5-10 minutes, until the cheese is melted and bubbling.

enchilada, home made, yummy mexican
Serve with sour cream, a bit of salad and my Mexican rice. Yum.

I like this Recipe - 4
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