Green Chile Enchiladas
- Prep Time 0:20
- Cook Time 0:40
- Estimated Cost $12.00
- 36 Comments
Give traditional enchiladas a fun tweak by using salsa verde instead of red enchilada sauce. This recipe is hearty, satisfying and inexpensive enough to leave you with enough extra cash for a 6-pack of Corona to go along with it.
- 1 14-oz can black beans, rinsed and drained $1.50
- 8 corn tortillas $2
- 2 cups shredded jack cheese $4
- 1 small bunch cilantro, chopped--1 tbsp reserved for garnish $1
- 1 10-oz bottle salsa verde $2
- 1/2 white onion, chopped $1
- 1 plum tomato, seeded and chopped $0.50
- 1 clove garlic, minced Pantry
- salt and pepper to taste Pantry
- olive oil Pantry
- Preheat oven to 375 degrees F. Grease a 6"x8" rectangular pan with olive oil and set aside. In a medium bowl, combine beans, onion, garlic, tomato, cilantro, salt, pepper, half of the salsa and 1 cup of the cheese.
- Fill the tortillas one by one with about 1/4 cup of the filling each. Lay them seam-side down in the pan, arranging them as necessary to fit them all. Pour the remaining salsa over the rolled tortillas and sprinkle the rest of the cheese on top of the salsa. Cover the pan with foil and bake for 30 minutes. Carefully remove the foil and cook for an additional 5-10 minutes with the foil removed until the cheese is bubbly and lightly browned.
- Serve garnished with additional cilantro.