You may ask: is this meal healthy, even in a relative sense?
You might ask: is this actual cooking, or did you just throw everything in your pantry together and call it a meal?
In fact, you could ask lots of things.
(The answers, by the way, in respective order: no, sort of, and yes, absolutely. I don’t feel badly about that.)
Inspired by my very first cookbook…wait for it…the Complete Idiot’s Guide to 20 Minute Meals. That bad boy has been around so long it’s missing pages and a spine. But it was a backbone to my college experience, and I’m never getting rid of it.
(Things That Are in My Pantry) Enchiladas
- 1 15 oz can corn, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- about 4 oz cream cheese
- about 6 oz shredded cheddar or monterey jack cheese
- dash of the following spices: cumin, chili powder, taco or adobo seasoning, crushed reds
- 1 jar salsa, any kind you like – or your own homemade, if you’ve got the ingredients + time
- olive oil
- 1/2 onion, sliced thinly
- 1 poblano pepper, sliced thinly
- salt & pepper
- 4-6 large flour tortillas
- optional/topping: limes, cilantro, green onion, sour cream, hot sauce, more cheese, etc.
- Preheat oven to 400 degrees F. In an oven safe pan, thoroughly mix together the corn, black beans, cream cheese and shredded cheese, spices, and about 2/3 of the jar of salsa. Bake for about 10 minutes.
- In a saute pan, heat some olive oil. Cook the onion and peppers down, about 5-7 minutes, and season with a little bit of salt and pepper.
- Pull the corn mixture from the oven and spread a bit down the middle of a tortilla. Top with a bit of onions/peppers, then roll it up and put in another oven safe pan. Repeat, placing the enchiladas in neat, tight little rolls, until the filling is all used up. Or, use the rest of it to make nachos! Top with a little bit of cheese and salsa and put back in the oven for another 10 minutes.
- Serve with your choice of accoutrement – a squeeze of lime juice as they come out of the oven, a little bit of sour cream, anything your decadent little heart desires.
No one is winning any Michelin stars for this meal. BUT this requires very little effort on your part, makes tons of leftovers, and can be tweaked in about 1001 ways to suit what you have in your pantry, so you, too, can eat un-healthfully and without guilt. It’s pretttttttty tasty, to boot.
6 thoughts on “What I’ve Got in the Pantry Enchiladas.”
Who cares if you had everything on deck. Nothing more comforting than a nice, big enchilada! I drool.
Oh, yes, an Enchilada always can come! Great idea of adding what you have at home. Your photos make me really hungry.
Looks yummy. I just love Mexican food!
It’s the cheese! (And onions, and cilantro…)
I’m a pushover for enchiladas and I’m sure yours were terrific.
I mean, if you’re not a pushover for enchiladas, that’s when you need to worry.