Roasted Red Pepper Enchiladas

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Today's recipe is another quick fix meal that I turn to quite frequently. These enchiladas are really all about the sauce. I give you a suggestion for the filling, but really, you can use just about anything you like. You can make them vegetarian using black beans, vegetables, & cheese or you can use up just about any leftover meat you have (or cook up some ground beef with some corn mixed in). Feel free to be adventurous! But whatever you do, try this sauce!!

The secret?

All you need are these two ingredients...


Just mix these two together (1 quart roasted red pepper soup with 1-4oz can diced green chilis). If you're doing it for a crowd that likes spicy food, go ahead and use two cans per 1 quart soup. Feel free to use any boxed (or leftover homemade) roasted red pepper soup. They add a subtle sweetness that you don't really notice but really makes these fusion enchiladas shine. Trust me.

This is a great enchilada sauce for kids, too (even picky ones like it!). If you use a "mild diced green chilis" can it won't be at all spicy (they just add a nice flavor) but you could use 1/2 a can if you're worried.

So onto the enchilada making!


(Preheat oven to 400 F. ) As I mentioned before, you can really use any filling, but I heated up leftover stir fried shredded cabbage (with just cumin & salt) and 1-12.5oz can "chunk white chicken." Somehow canned chicken just tastes right in enchiladas. Call me weird - just don't knock it 'til you try it (hey this is supposed to be a fast meal, right?) If you have leftover cooked chicken, that would be delicious shredded in the filling.

Now while you're at it, heat up the roasted red pepper soup (microwave or stovetop). Mix in the can of green chilis.


Wasn't that easy? Now you're ready to assemble. Just spoon some filling into a tortilla and roll it up.


Layer a little sauce in a 9x13 pan (I used a smaller square pan because I was making just enough for two). Put in the rolled tortillas side by side (usually 6-8 rolled tortillas fit in a 9x13 pan).


Now start pouring the rest of that delicious sauce over all the tortillas. (Since I did this in a smaller square pan, I just used 1/2 of the sauce, but don't be afraid to drench the tortillas)


Sprinkle over some grated cheese. I used cheddar, but mozzarella, gouda, or queso fresco would be delicious!

Now just bake in the oven for about 10 minutes or until cheese is melted (now do you see why we heated up all the ingredients beforehand?). If you forgot to heat up the ingredients (or didn't feel like it) you can put in the oven at 350 for about 25 minutes or until bubbling & cheese is melted.

Enjoy!

Ingredients

Sauce:
1 quart Roasted Red Pepper Soup
1-4oz can Diced Green Chilis

Filling:
(your choice!)
-or-
2 12-oz cans chicken
3 cups stir fried cabbage w/ cumin & salt

6-8 large tortillas

Topping:
1 cup shredded cheese

Heat up soup & mix with diced green chilis.
Heat up filling. Spoon filling into tortillas. Place filled tortillas in 9x13 baking dish. Pour over soup. Sprinkle with cheese. Bake for 10 minutes at 400 F or until cheese is melted. Enjoy!