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Easy Peasy Beany Cheesy Enchiladas Recipe
To cook Easy Peasy Beany Cheesy Enchiladas you need 12 ingredients and 10 steps. Here is how you do it.
Ingredients of Easy Peasy Beany Cheesy Enchiladas :
Prepare lean ground beef or ground turkey.
Prepare small yellow onion - chopped.
Prepare or 3 tbs your favorite taco seasoning.
Provide dark red kidney beans - drained and rinsed.
Use refried beans (your favorite variety).
Use large flour tortillas (burrito size).
Use medium jar salsa (your favorite variety).
You need to prepare shredded cheese - divided (cheddar, monterrey jack, mexi-blends all work good).
Prepare block cream cheese - softened.
Use sour cream.
You need to prepare sriracha sauce.
Provide sliced black olives (optional).
If not, you could also cover each with some enchilada sauce. Brooke blogs at CheekyKitchen.com where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next! The whole family will love these impossibly easy, cheesy enchiladas.
Easy Peasy Beany Cheesy Enchiladas step by step :
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!.
Make them on weeknights when you need a low-fuss dinner that's simple and delicious. A fun way to share all things Easy Peasy Pleasy @ www.easypeasypleasy.com. Green Chili Chicken Enchiladas: My favorite use for this recipe is to mix up the whole batch, then fill the corn tortillas and. Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love. This easy recipe for Tex-Mex cheese enchiladas is a family favorite!
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