Weeknight Enchiladas

Okay folks. I'm gonna share the famous enchilada recipe, because I noticed a few comments about how enchiladas are a lot of work. Yes, if you use Pioneer Woman's excellent enchilada recipe, they are a lot more work than it's worth on a weeknight. Excellent, but not worth it to me when I've worked all day and am hungry THEN. So, this is a quickie version of enchiladas. These are not authentic enchiladas, but they're gooey balls off cheese love. Like most things I make, the exact recipe varies by what I have on hand. Here's what I did last night:

Pre-heated the oven to 350. Cracked open a can (10 oz) of red enchilada sauce (El Paso or Old Victoria taste the best to me). Poured a little of the sauce into the bottom of an 8x8 glass Pyrex baking dish.

Next, I pulled out some leftover (pre-cooked) ground beef. I tossed a bit of beef, a bit of onion, and a bit of shredded cheddar cheese into a wheat tortilla (soft taco size). You could just do cheese, or do chicken and cheese as well. I rolled it up, and stuck it in the baking dish, and repeated until the baking dish was full of the roll-ups.

Now comes the fun. Dump the rest of the enchilada sauce over the top of the roll-ups. They should be totally coated. Crack open another can of enchilada sauce if need be, but make sure that you still have 2-3 inches left above the roll-ups and sauce in the pan. Next, sprinkle LOTS of cheddar cheese over the sauce. Really, LOTS. Cover the whole dang dish with cheese. Then add veggies--I used diced tomato, diced green pepper, and jalepenos. Use whatever you have and like. I usually add black olives, and more diced onion, but I was out. Sprinkle MORE cheese on top.

Pop in the oven for about 30 minutes. Cheesy, roll-up goodness.