Recipe: Delicious Easy Peasy Beany Cheesy Enchiladas

Easy Peasy Beany Cheesy Enchiladas. Beans: Black beans, pinto beans, white beans, or lentils would all work great here. Tortillas: Corn tortillas are traditional in enchiladas, but I typically use flour tortillas since they are much easier to Cheese: I like to use either Pepper Jack or Mexican-blend shredded cheese for these enchiladas. With our family's love of all things cheesy and easy, these enchiladas fit the bill!

There will be enough leftover mixture to put some on top of each pan of tortillas. If not, you could also cover each with some enchilada sauce. This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Easy Peasy Beany Cheesy Enchiladas very diverse and own ideal sense that unique. Few kinds of Easy Peasy Beany Cheesy Enchiladas recipes are also enough simple to process and dont pick up long. Though not everyone likes Easy Peasy Beany Cheesy Enchiladas food, nowadays several people are getting attached and like the various Easy Peasy Beany Cheesy Enchiladas foods available. This could be seen from the number of restaurants that supply Easy Peasy Beany Cheesy Enchiladas as one of the dishes. You can have Easy Peasy Beany Cheesy Enchiladas using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Easy Peasy Beany Cheesy Enchiladas

1. It's 1 lb of lean ground beef or ground turkey.
2. You need 1 of small yellow onion - chopped.
3. Prepare 1 envelope of or 3 tbs your favorite taco seasoning.
4. You need 1 can (15 oz) of dark red kidney beans - drained and rinsed.
5. It's 1/2 can of refried beans (your favorite variety).
6. It's 4 of large flour tortillas (burrito size).
7. It's 1 of medium jar salsa (your favorite variety).
8. Prepare 2 cup of shredded cheese - divided (cheddar, monterrey jack, mexi-blends all work good).
9. Prepare 8 oz of block cream cheese - softened.
10. It's 2 tbsp of sour cream.
11. You need 1 tbsp of sriracha sauce.
12. Prepare 1/4 cup of sliced black olives (optional).

Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover We had enchiladas at least once a month my entire childhood; it's still the most requested recipe from any of my siblings when they come home to visit. Easy Peasy Foodie. easy, delicious, stress-free, family food. My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Reach in with your clean hands and grab about.

Easy Peasy Beany Cheesy Enchiladas step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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)..
8. 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..
9. Top with desired garnishes such as; shredded lettuce, sour cream, additional salsa or black olives, cilantro, guacamole, etc. Enjoy!.
10. 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!.

Cheese Enchiladas are quick and easy to prepare, but they taste like something special. They are a delicious, meatless meal you can make in a snap, freezer-friendly and even worthy of packing for work or vacation. It was a busy weekend, so I didn't spend Sunday. Ready for the easiest enchiladas ever? Homemade cheese enchiladas are easy, fast and insanely delicious!

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