Making enchiladas out of leftovers is one of my all time favorite go-to recipes! You can transform almost any leftovers into this fabulous dish with very little effort!
- 1 28oz can Enchilada Sauce (or homemade sauce)
- corn or flour tortillas
- 2-3 cups cooked meat (pork, chicken, beef, etc)
- 2-3 cups cooked rice (white, brown, flavored)
- 2-3 cups beans (refried, whole, mashed)
- 1-2 packets taco seasoning
- 1-2 cups veggies (onion, corn, chilis, tomato, peppers)
- 2 cups cheese (any type will do)
- Optional: Olives and Jalapenos
- Optional serving: lettuce, sour cream, and salsa
- Preheat oven to 375(F).
- Season meat with taco seasoning and a little enchilada sauce. Taste and adjust for flavor. Set aside.
- Spread some enchilada sauce down inside a 9x13 baking dish, covering the bottom with a light layer.
- Place tortillas over the top of the enchilada sauce with intent to cover the sauce (break tortillas if you need).
- Spread the beans all over the tortillas.
- Spread the rice over the top of the beans and top with cheese
- Place another layer of tortillas over the top and press down (compacting the beans and rice).
- Spread some enchilada sauce over the top of the tortillas.
- Spread meat evenly over the tortillas.
- Spread your veg throughout the meat. Top with cheese.
- Cover the mixture with tortillas and press down (compacting everything).
- Repeat layers until you have no more to use.
- Last layer is tortillas (make sure to press down to compact) then cover with sauce, then a light cheese layer (too much is no bueno!), then decorate with olives or jalapenos.
- Bake covered with foil for 30-45 minutes or until the cheese and sauce is bubbly. Uncover for 5-10 minutes to brown the cheese.
- Allow to rest 5-10 minutes before serving (else you burn your mouth because it's soo good).
- Optional: Top with lettuce, salsa, and sour cream.