Everyday Enchiladas and Rioja Wine
This is my go to meal - The full recipe is dinner for four, or just cooking one 8 enchilada pan provides dinner two (save the other half of the filling, tortillas and sauce for a few days later.) A Red Rioja wine pairs well with this easy dish.
16 corn tortillas (6-inch) or 8 larger flour tortillas
1 can enchilada sauce
3 cups 'fiesta blend' shredded cheese (available in the plastic ziploc
1 can black beans, drained
1 package fresh spinach
1 can corn kernels
6 sliced scallions, white and green parts separated
1 tsp. cumin
salt and ground pepper
I use my hands to mix the filling - In a large bowl, combine 2 cups cheese, beans, spinach, corn, and scallion whites. Season with cumin, salt and pepper. You can also add rice or whatever is burrito-esque that you have in the fridge.
Preheat oven to 400 degrees. Lightly oil an 8-inch square baking dish, or, in a pinch, line a baking sheet with aluminum foil and make aluminum foil 'walls' on the four edges.
Stack 8 tortillas, and wrap in damp paper towels; microwave on high for 1 minute (use all 16 if you have a crowd, otherwise, save the other 8 for the next time you want to make these enchiladas with your remaining filling and sauce).
Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Sprinkle enchiladas with cheese and top with enchilada sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with more cheese and the scallion greens.
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