My sisters and I like to (lovingly!) tease our mother that she only knows how to make Ragu from the bottle, but we simply aren’t giving credit where it’s due. One of the best comfort food dinners is this one right here, a combination of humble tortillas, spicy chiles, and a simple sauce. It’s a winner dressed up with chicken and fancy salsas, or just leave it be and revel in the simplicity.
Tonight I went rogue and added to my mom’s foundation, with black beans and roasted corn. I think some chipotle peppers would be particularly delightful!
You will need:
1 pack tortillas (about 10)
1 15 oz can green enchilada sauce
2 small cans diced green chiles
1 15oz can black beans
1 15oz can corn kernels
1 cup milk
4 cups shredded cheese (I went with pepper jack and cheddar)
Sides (optional): avocado and greek yogurt
First, rinse the corn and toast it until a bit brown around the edges. Let cool a bit while you assemble the other ingredients and preheat your oven to 375.
In a large bowl, mix the sauce, milk, and green chiles. Rinse the black beans. Dip the tortillas in the sauce until coated. Fill the tortillas with a large handful of cheese, a sprinkling of beans and corn, then roll up tightly. Pack it into an 9×13 pan, not too full but “cozy”.
I ended up with about 10 enchiladas packed into my pan. You can always use smaller tortillas, cut them in half, make a bigger batch and use multiple pans, etc.
Pour the remaining sauce and cheese all over the top, so that they are completely coated. Bake for about 25 minutes or until bubbly and brown.
I love me some avocado, so I served it up sliced with a drizzling of garlic and salt.