This is a recipe that my dad has been using for years, and since I’ve started cooking for myself recently, it has been very useful as a quick and easy way to make a good dinner. I can’t vouch for the “authentic-ness” of this recipe–all I can say is that it’s incredibly easy and very good. It actually only has 3 ingredients. Here’s what you’ll need to make it:
- 12 corn tortillas (6 in)
- Your choice of shredded cheese
- 1 8oz can of chili verde sauce (whatever heat you prefer)
The first thing you’ll need to do is preheat your oven to 325 degrees. Next, grease a 9 x 13 inch baking pan and set it aside. To prepare the enchiladas heat the tortillas for 30 seconds in the microwave. It softens them and makes them easier to roll. To make an enchilada, just roll a tortilla around some (I’ll leave it up to you how much) cheese and then place it into the pan. Once you’re done rolling your enchiladas, pour the chili verde evenly over the enchiladas. Top with some extra shredded cheese and bake in the over for 15-20 minutes, depending on how crispy you want the end bits to be.
A good side dish for this recipe would be a flavored rice that is pretty easy to make. Just like the enchiladas, my dad has been using it for years, although I don’t think it really has a name. For the rice, here’s what you’ll need:
- 4 cups cooked and cooled rice
- 1 tsp cumin
- salt and pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/8 cup salsa
- 2 tbs olive oil
The rice is just as easy to prepare as the enchiladas. First, you need to heat the 2 tbs of olive oil over medium heat in a large frying pan. Then, add the rice and stir until it is coated in the hot oil and isn’t sticking together anymore. Add the cumin, paprika, garlic powder, salt, and pepper and stir. Once everything is stirred, add the salsa. As an extra you can also add some halved black olives, but it isn’t totally necessary. Once everything is mixed and heated, the rice is done. You can sprinkle grated cheese over the top or use cilantro as a topping as well.