Name: Easy Weeknight Enchiladas: Quick & Delicious Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 12 enchiladas
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 pound ground beef (or ground turkey); 1 packet (1 ounce) taco seasoning; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can corn, drained; 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained; 1 (28 ounce) can enchilada sauce, divided; 12 corn tortillas; 2 cups shredded cheddar cheese, divided; Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Easy weeknight enchiladas are the answer to your busy weeknight dinner dilemmas! Imagine sinking your teeth into a warm, cheesy, and flavorful enchilada after a long day – a comforting and satisfying meal that doesn't require hours in the kitchen. Sounds dreamy, right?

Enchiladas, a staple in Mexican cuisine, boast a rich history dating back to the Mayan civilization. Originally, tortillas were simply dipped in chili sauce, but over time, the dish evolved to include fillings like meat, cheese, and beans, all lovingly rolled and baked to perfection. This culinary evolution reflects the vibrant and diverse flavors of Mexico, a country known for its delicious and comforting food.

What makes enchiladas so universally loved? It's a combination of factors! The delightful blend of textures – the soft tortilla, the savory filling, and the melted cheese – creates a symphony of flavors in every bite. Plus, enchiladas are incredibly versatile. You can customize the filling to your liking, using chicken, beef, vegetables, or a combination of all three. And let's be honest, the convenience factor is a major draw. Our easy weeknight enchiladas recipe is designed to be quick and simple, perfect for those evenings when you're short on time but still craving a delicious and homemade meal. Get ready to experience the joy of enchiladas without the fuss!

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound ground beef (or ground turkey)
1 packet (1 ounce) taco seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
1 (28 ounce) can enchilada sauce, divided
12 corn tortillas
2 cups shredded cheddar cheese, divided
Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Filling:

Okay, let's get started! The heart of any good enchilada is the filling, and this one is packed with flavor and super easy to make. Trust me, even if you're a beginner cook, you've got this!

Sauté the Vegetables: First, grab a large skillet and heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not browned. This step is important because it builds a base of flavor for the entire dish. Don't rush it!
Brown the Ground Beef: Now, add the ground beef (or ground turkey) to the skillet. Break it up with a spoon and cook until it's browned all over. Make sure there are no pink bits left! Drain off any excess grease. Nobody wants greasy enchiladas. I usually tilt the pan and use a spoon to scoop out the grease.
Season the Meat: Sprinkle the taco seasoning over the browned beef. Stir well to coat the meat evenly. Cook for another minute or two, allowing the spices to bloom and release their aroma. This is where the magic happens! The taco seasoning is the key to that classic enchilada flavor.
Add the Beans, Corn, and Tomatoes: Pour in the rinsed black beans, drained corn, and undrained diced tomatoes and green chilies. Stir everything together to combine. Bring the mixture to a simmer and cook for about 5-10 minutes, allowing the flavors to meld together. This simmering step is crucial for developing a rich and cohesive filling. The longer it simmers, the better it tastes!
Taste and Adjust: Give the filling a taste and adjust the seasoning as needed. You might want to add a pinch of salt, pepper, or even a little extra taco seasoning if you like things extra spicy. Remember, you're the chef, so make it your own!

Assembling the Enchiladas:

Now for the fun part – assembling the enchiladas! This is where you get to be creative and make each enchilada your own little masterpiece.

Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures that the enchiladas will cook evenly and the cheese will melt beautifully.
Prepare the Enchilada Sauce: Pour about 1 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish. This will prevent the enchiladas from sticking and add extra flavor.
Warm the Tortillas: This is a crucial step! Corn tortillas can be brittle and prone to cracking. To make them pliable, you need to warm them up. There are a few ways to do this:
- Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for about 30-60 seconds, or until they are soft and pliable.
- Skillet: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until they are soft and pliable.
- Oven: Wrap the tortillas in foil and warm them in the preheated oven for about 10 minutes.
I usually opt for the microwave method because it's the quickest and easiest. But feel free to choose whichever method works best for you.
Fill the Tortillas: Working with one tortilla at a time, spoon about 1/3 cup of the filling down the center of the tortilla. Sprinkle with a little bit of shredded cheddar cheese.
Roll the Enchiladas: Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.
Repeat: Repeat steps 4 and 5 with the remaining tortillas and filling, arranging the enchiladas snugly in the baking dish.
Top with Sauce and Cheese: Pour the remaining enchilada sauce over the enchiladas, making sure they are evenly coated. Sprinkle the remaining shredded cheddar cheese over the top. Don't be shy with the cheese!

Baking and Serving:

Almost there! Now it's time to bake those enchiladas to golden, cheesy perfection.

Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The sauce should be bubbling around the edges, and the cheese should be lightly browned.
Let Rest: Remove the enchiladas from the oven and let them rest for a few minutes before serving. This will allow the sauce to thicken slightly and prevent you from burning your mouth.
Serve: Serve the enchiladas hot, garnished with your favorite toppings. I love sour cream, guacamole, chopped cilantro, and sliced green onions. But feel free to get creative and add whatever you like!

Tips and Variations:

Here are a few extra tips and ideas to help you customize this recipe and make it your own:

Use Different Meats: Feel free to substitute ground beef or ground turkey with shredded chicken, pork, or even vegetarian options like black beans or lentils.
Add More Vegetables: Get creative with your vegetables! Add diced zucchini, mushrooms, or spinach to the filling for extra nutrients and flavor.
Spice it Up: If you like things spicy, add a pinch of cayenne pepper or a dash of hot sauce to the filling. You can also use a spicier enchilada sauce.
Make it Vegetarian: Omit the meat and use a combination of black beans, corn, and other vegetables for a delicious vegetarian enchilada filling.
Use Different Cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
Make it Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
Freezing Instructions: To freeze enchiladas, assemble them as directed, but do not bake. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight. Bake as directed, adding about 10-15 minutes to the baking time.

Enjoy!

I hope you enjoy these easy weeknight enchiladas as much as I do! They're a perfect weeknight meal that's sure to please the whole family. And the best part is, they're so easy to customize to your own tastes. So go ahead and give them a try – you won't be disappointed!

Conclusion:

This isn't just another enchilada recipe; it's your new weeknight hero! Seriously, if you're looking for a dish that's bursting with flavor, incredibly easy to throw together, and guaranteed to satisfy even the pickiest eaters, then these easy weeknight enchiladas are an absolute must-try. We're talking minimal prep time, readily available ingredients, and maximum deliciousness. What more could you ask for on a busy evening? But the best part? This recipe is incredibly versatile. Feel free to get creative and adapt it to your own tastes and dietary needs. For a vegetarian option, swap out the chicken for black beans, corn, and sweet potatoes. You could even add some crumbled tofu for extra protein. If you're feeling adventurous, try using different types of cheese, like Monterey Jack or pepper jack, for a spicier kick. And for those who love a little extra heat, a dash of your favorite hot sauce or some chopped jalapeños will do the trick. Serving suggestions are endless! I personally love to serve these enchiladas with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of Mexican rice and refried beans. A simple green salad with a lime vinaigrette also complements the richness of the enchiladas perfectly. And don't forget the guacamole! A generous scoop of homemade guacamole adds a creamy, refreshing element that takes this meal to the next level. For a fun twist, consider making individual enchilada casseroles in ramekins. This is a great way to control portion sizes and makes for a beautiful presentation. You can also prepare the enchiladas ahead of time and bake them just before serving, making them perfect for potlucks or dinner parties. Simply assemble the enchiladas, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours. When you're ready to bake, remove the plastic wrap and bake as directed. I'm confident that once you try this recipe, it will become a staple in your weekly meal rotation. It's the perfect solution for those nights when you're short on time but still want a delicious and satisfying meal. Plus, it's a great way to use up leftover cooked chicken or vegetables. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of these easy weeknight enchiladas. I promise you won't be disappointed. And most importantly, I want to hear about your experience! Did you try the recipe as is, or did you make any modifications? What were your favorite toppings and sides? Share your photos and stories in the comments below. I can't wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I'll do my best to answer them. Enjoy!