Thursday, July 13, 2017
Melange of Refrigerator Enchiladas
Lindsey for The Washington Post
NOV 3, 2015
Leftovers can make some mighty good fillings for enchiladas; you just need to know how to bring them together. You can embellish the meat or beans in this easy recipe by mixing them with a tablespoon or two of chipotle en adobo or gojuchang (Korean chili paste) before they are combined with other filling ingredients.
No special sauce is needed; here, just puree canned tomatoes.
Serve with your favorite salsa.
Tested size: 2 servings
1 cup canned, fire-roasted (whole/diced) tomatoes and their juices, preferably no-salt-added
1 1/2 jarred roasted red peppers, chopped
1/2 cup cooked/grilled eggplant, chopped
1/2 cup cooked collards or other greens
1/2 cup chopped red onion (cooked or raw)
1/2 cup cooked shredded/chopped beef or cooked black beans (if using canned beans, drain and rinse them; may use 1/4 cup of each)
Four 6-inch corn tortillas
1/3 cup shredded Monterey Jack cheese/sharp cheddar cheese blend
Preheat the oven to 375 degrees. Have a baking dish or ovenproof skillet at hand that's just large enough to hold 4 enchiladas.
Pour the tomatoes and their juices into a bowl; use an immersion (stick) blender to puree until smooth. Spread 1/4 cup over the bottom of the skillet or baking dish.
Combine the roasted red peppers, eggplant, collards or other greens, red onion and the beef or black beans in a separate mixing bowl, tossing to incorporate.
Lay a tortilla across the surface of the sauce in the bowl, turning it to briefly coat both sides. Transfer to a clean work surface or plate. Spoon one-quarter of the mixture down the center of the tortilla and roll to enclose, so the seam is on the underside, placing it in the baking dish.
Repeat with the remaining tortillas and filling.
Spoon the remaining tomato puree evenly over the tortillas, then top with the cheese. Bake for 15 to 20 minutes, or until the cheese is bubbling and the filling has warmed through.
From Washington area caterer Anna Saint John.
Tested by Anna Saint John and Bonnie S. Benwick.
Calories per serving (using black beans): 290
% Daily Values*
Total Fat: 7g 11%
Saturated Fat: 4g 20%
Cholesterol: 20mg 7%
Sodium: 420mg 18%
Total Carbohydrates: 47g 16%
Dietary Fiber: 9g 36%