Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, easy peasy beany cheesy enchiladas. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
How to Make Easy, Peasy Cheesy Chicken Enchiladas. I then sprinkle with shredded cheese using whatever I have, but shredded mexican mixture tastes best! Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven.
Easy Peasy Beany Cheesy Enchiladas is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Easy Peasy Beany Cheesy Enchiladas is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook easy peasy beany cheesy enchiladas using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Easy Peasy Beany Cheesy Enchiladas:
- Prepare 1 lb lean ground beef or ground turkey
- Make ready 1 small yellow onion - chopped
- Prepare 1 envelope or 3 tbs your favorite taco seasoning
- Make ready 1 can (15 oz) dark red kidney beans - drained and rinsed
- Make ready 1/2 can refried beans (your favorite variety)
- Prepare 4 large flour tortillas (burrito size)
- Make ready 1 medium jar salsa (your favorite variety)
- Take 2 cup shredded cheese - divided (cheddar, monterrey jack, mexi-blends all work good)
- Take 8 oz block cream cheese - softened
- Get 2 tbsp sour cream
- Take 1 tbsp sriracha sauce
- Get 1/4 cup sliced black olives (optional)
Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and Here's her step-by-step guide to how to make enchiladas using yellow corn tortillas, a cheesy filling, and a tomato and green chile sauce. Here again is a place you can really save a ton of time. To make this a complete gluten-free meal, serve these enchiladas with this easy peasy Gluten-free. Brooke blogs at CheekyKitchen.com where she shares fun family recipes.
Instructions to make Easy Peasy Beany Cheesy Enchiladas:
- In a medium bowl blend cream cheese, sour cream and sriracha sauce until well incorporated (no chunks of cream cheese remain). Fold in 1 cup of the shredded cheese until well combined. Set aside.
- Heat a deep sided 10in. skillet over medium heat. Add ground beef/turkey and begin to brown, breaking into a fine crumble as you go. When meat is about half cooked add chopped onion. Continue cooking until meat is browned, stirring frequently. About 8 - 10 minutes total. Drain, do not rinse, and return to skillet.
- Turn heat down to medium low. Add refried beans and stir to incorporate completely. Fold in kidney beans. Add your favorite taco seasoning and cook according to its package directions for prepared meat. Remove from heat to cool slightly.
- Preheat oven to 350°F. Spray the bottom of a 9x9in. casserole dish with cooking spray. Pour half the jar of salsa in the dish and swirl to coat bottom.
- Lay one tortilla out on a clean surface in front of you. Spread one quarter of the cream cheese mixture in an even layer over entire tortilla, all the way to the edges.
- Spoon one quarter of the meat mixture into a "log" shape across center of tortilla. Fold about 1/2in each of left and right sides of tortilla over meat mixture. Bring bottom side up over meat and finish rolling snuggly into a burrito shape. Tuck in any loose edges on the ends and place seam side down in dish.
- Repeat process with remaining tortillas and mixes, adjusting enchiladas in dish as necessary to ensure all fit in same direction completely (usually have to "slide" mine over to make enough room).
- When all enchiladas are in dish top with remaining salsa, spread to coat evenly, then sprinkle with remaining 1 cup cheese. Add sliced black olives if desired. Tent with aluminum foil, making sure you don't touch the cheese. Bake for 30 minutes. Remove foil. Bake for 15 minutes more or until top is golden and bubbly. Remove from oven and let rest 10 minutes before serving. We do 1 enchilada per person if not having sides, 1/2 per person with sides.
- Top with desired garnishes such as; shredded lettuce, sour cream, additional salsa or black olives, cilantro, guacamole, etc. Enjoy!
- VARIATION, Layered Enchilada Pie: Spray 9in deep dish pie plate with cooking spray. Pour one quarter of jar of salsa in bottom and swirl to coat. Place one tortilla on top of salsa. Spread one third of the meat mixture on tortilla. Dollop one third of the cream cheese mixture in small pieces all over meat. Top with another tortilla, quarter jar of the salsa, and third each of meat and cream cheese mixture. Repeat for a third layer, but skip salsa to save remaining half jar for the top. Top your third layer of mixes with the final tortilla, last of the salsa (letting some run over the edges) and remaining 1 cup of shredded cheese (optional olives) in that order. Bake exactly the same as if they're rolled and enjoy!
She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next! If you have the time, I also highly recommend making my homemade red enchilada sauce for this soup. It's also quick and easy to make, and it is packed with my favorite. Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese. This is one of those dishes I've been planning on making for a while, with the recipe sitting out on the counter, but either I get jests from my husband because he's not a big fan of.
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