I love food! What is not to love right?!
As a busy mom, many times I look for recipes that are quick and easy. Yes, yummy is still a priority but time is of the essence when you have got a bedtime to meet. But, Sometimes you find a recipe that is worth taking the time to make from scratch. This is one of those recipes. That is why I call them Tiffany’s Weekend Enchiladas. Any day of the week doesn’t really matter but they take a little more time. But trust me I think it is worth the effort.
First, you are going to make the sauce
What you need:
1 1/2 LBS tomatoes (yes you could probably use canned but fresh is SO yummy!)
3 Chilies chopped (or a can of chopped chilies)
2 Cloves Garlic
Dark Chili powder (to taste)
1/2 Cup onion diced
3 Tbs oil
Cover tomatoes w/ water, Bring to Boil. Cook till tomatoes soften & start to split. Blend tomatoes w/ some reserved water. (Note: I prefer an immersion blender. If you try to use a basic blender while tomatoes are still hot it can rocket the lid off. This comes from experience, although that is a story for another day. Just know, you have been warned!)
Add chilies, garlic and chili powder into the tomatoes mixture.
Heat 3 Tbs oil in a pan. Grill the onion until soft. Add the sauce and cook until it turns a deep red.
Next, you make the enchilada filling
What you need:
-Shredded chicken or ground beef (cooked)
-Black beans (drained & rinsed)
-Black olives, sliced
-Tortillas (flour or corn) We all know there is a right decision here but I promise not to judge.
In a bowl mix your meat and black beans with 1/2 of the olives. Keep the other half of olives for later.
Heat the tortillas. Many people like to quickly cook them in oil, I prefer to use a little spray oil on both sides and then heat in a pan. This keeps corn tortillas from cracking but keeps from being too oily.
Dip on one side in sauce and set sauce side up. Fill the tortilla with the meat and bean mix. Roll tortilla and push to the edge of the pan. When done add sauce to the top till well coated. Top with the remaining diced olives. Place the pan in the oven @ 350 for approx. 20 min. Add more sauce if too dry & top with cheese. Cook another 10 min until hot and bubbly and cheese is melty.