There was a bit of disagreement in our household when it came to these quick fix enchiladas. Me, I loved them. They reminded me a bit of the Mexican-style TV dinners from Swanson’s from years ago. Nothing fancy. Not even close to it. But something about them hit the spot and I found myself eating them with a smile on my face. My wife, not so much. She wanted more meaty filling. I get that but it sure didn’t stop me from cleaning my plate!
More Stuff!
You could just go with cheese on top of your quick fix enchiladas. They’re good just like that. Or you can make them ‘fancy’. Add some fresh ingredients. Different cheeses. Extra enchilada sauce. These can be as plain and simple as you want, or you can jazz them up a bit.
Freshly shredded cheese melts the best. It helps give this dish a fancier feel to it. And it’s gooey-er, too. And that’s a good thing. I just put some chunks of cheese into my shredder. A few quick grinds and boom! Awesome super-meltable cheese!
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More Heat!
Craving some more kick to your enchiladas? Then go for it! Besides a few good shakes of hot sauce, there’s a lot more you can do to bring some spiciness to each and every bite. Fresh (or pickled) jalapenos are great. Just slice or chop them and put them on top. Seed them if you want. Leave the seeds in for more heat.
You can use pepper jack or habanero jack cheese instead of cheddar for some added heat. Grab hot enchilada sauce instead of medium or mild and you’ve got even more spice. Spicy guacamole is another great way to kick them up.
It’s not difficult to make these your way. You’ve got the blank canvas for your favorite flavors (and heat level). Explore and experiment!
My Mexican rice is a great side dish to serve alongside these enchiladas!
Quick Fix Enchiladas
Equipment
Ingredients
- 20 taquitos beef or chicken. frozen
- 16 ounces refried beans
- 19 ounces enchilada sauce
- 2 cups cheddar cheese shredded
- toppings for serving. chopped lettuce, tomatoes, black olives, sour cream, guacamole… your favorites!
Instructions
- Preheat oven to 400 F.
- Lightly spray a 9" x 13" baking dish with non-stick spray.
- Spoon the beans into the bottom of the dish and, using a spatula or the back of a spoon, spread them out evenly. Don't go crazy about it, just get them spread around. A few gaps here and there are okay.
- Add the taquitos. You'll create one long line perpendicular to the longest edge of the pan. You should be able to fit 16 in that row. The last four go parallel to the longest edge, in between the tops of the other taquitos and the edge of the pan.
- Pour the enchilada sauce over the tops, getting it distributed easily.
- Bake for 20 minutes.
- Sprinkle the tops with the cheese and bake another 5-10 minutes or until the cheese is melted.
- Remove and let cool slightly before serving with your favorite toppings.
Nutrition
Nutritional values are approximate.
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