I am not a big fan of left overs, years ago i wouldn’t touch left overs and now I terste them because I dont want to be wasteful
In order to make left overs more fun, I try to make a brand name dish, I redefine the leftovers
When you have tacos if you are like me, I could eat them left over for a week, crazy how much we have left over… but tacos are fun to eat left over(if I am being honest I would say tacos ate my favorite thing to eat left over)
Today I am going to share my recipe for enchiladas using our left over tacos
This is so yummy and definitely counts as comfort food for sure and you could fix this any season we are in, great now in the summer, would be just as good in the fall, winter, or spring!
Here is what you will need
Ingredients:
- Left over taco meat(1 tablespoon prepared per enchilada)
- Left over refried beans(1 tablespoon prepared for each enchilada)
- 1 cup white rice prepared (or 1 tablespoon of Mexican rice if you have it left over
- Queso cheese(1 tablespoon for each enchilada)
- Quesadilla or cheddar cheese
- Enchilada sauce 4 tablespoons if you dont have this but have salsa use this
- Small tortillas 2-3 per person
- Lettuce
- Tomatoes
- Green onions
- Cotija cheese
- Crema
Directions:
- Warm up the meat, beans, rice and queso cheese
- Spray a 8×8 9×13 pan(depending on how many you are making)
- Smear a tablepoon of refried in the middle of you tortilla go to just about each end
- Top with 1 tablespoon of taco meat
- Top with 1 tablepsoon rice
- Top with 1 tablespoon of queso
- Roll the tortilla up kind of like a taquito lay seam side down in the pan
- Repeat until you have all the enchilladas you wish to make
- Pour 4 tablespoons of enchilada sauce down the middle of rolled enchiladas top with 1 cup of cheese
- Bake in a 375⁰ degree preheated oven for 25 minutes or until cheese is melted and enchiladas are golden brown and the cheese is bubbly
- Serve immediately by garnishing with cotija cheese, lettuce, tomatoes, crema, green onions…
- Enjoy!!!
