This meal has become a firm mid-week favourite for me and my husband. I found the basic recipe for these quick enchiladas (on the Trader Joes website) not long after we moved to the US, on a hunt for some new quick and easy meals!
I make a vegetarian version of it though, which makes the preparation really fast!
You will need
Olive Oil (for oven dish)
1 bottle/jar Enchilada Sauce
1lb veggie mince (e.g. Quorn)
5 or 6 Green Onions/Spring Onions, sliced, green tops saved for garnish
2 Tbsp Jalapenos, chopped finely
5 Tbsp Sliced Black Olives, 1 Tbsp saved for garnish
8-12 Corn Tortillas, cut into strips
10-12 oz Shredded/Grated Cheese
Pre-heat the oven to 230C/450F. Swab the bottom of a baking dish with olive oil and a small amount of the enchilada sauce.
Mix the veggie mince, green onions, jalapeños and most of the sliced olives together in a bowl with a small amount of the enchilada sauce. You could of course use meat, simply fry off the mince before mixing with the other ingredients.
Cover the bottom of the dish with a layer of tortilla strips. Top with half of the mixed filling, followed by a small amount of sauce and about a quarter of the cheese. Repeat second layer in the same order.
Add a final layer of strips of tortilla and cover with the remainder of the sauce and cheese. Garnish with the saved olives and green/spring onion.
Place in the oven and bake until the cheese is melted, the edges are browned and the sauce is bubbling; in my oven this takes about 25/30 minutes. Remove from the oven and let it sit for about 10 minutes before cutting.
Serve with your choice of sour cream, salsa, guacamole and salad.