Wednesday, September 30, 2015

Weeknight Dinner: Make-Ahead Enchiladas

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Now that school has started, work is back with a vengeance (since, well, we don't go to school anymore), and the air is turning slightly crisper (especially late at night when I leave the office), I've been fixated on meals I can make Sundays but that are delicious and easy for us to eat whatever time that is. 

Lately work has been more hectic than normal.  It's an exciting time to be a part of my company and I really feel like we are poised for success now more than ever.  But, that means sometimes John is eating dinner without me, or me without him, and the times we do get together, well, we want to eat, not sit and make elaborate meals at 9 PM.

I know you get this.  Everyone, in their own lives, is busy with something - whether it's kids or hobbies or work like us, sometimes the dinners take a backseat to plain old life!  That's where these enchiladas are so perfect.  They are delicious, healthy enough, and easy to make.  In fact, you can freeze them in pairs or more for a quick microwave dinner that you know is healthy and wholesome because you made it!
Make-Ahead Enchiladas
Serves:  4 (8 enchiladas)
1 tablespoon canola oil
1 onion, diced
1 jalapenos, deseeded and diced
1 pound ground turkey
1 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon paprika
1 teaspoon chipotle powder
1 can kidney beans, drained
1 can 12-ounce enchilada sauce
8 tortillas
2 cups shredded Mexican cheese blend

In a large skillet, heat oil over medium-high heat.  Add onion and jalapeno and saute 2-3 minutes, until onion is softened.  Add turkey and brown thoroughly.  Add cumin, chili powder, paprika, chipotle powder, and 2 tablespoons water.  Stir and let simmer over low heat for 5-8 minutes.  Add kidney beans and 1/4 cup enchilada sauce.  Simmer another 5 minutes.

Preheat the oven to 350 degrees F.  Working with 1 tortilla at a time, place 1/2 cup of meat mixture onto the middle of the tortilla.  Carefully roll it up and place, seam side down, into a greased 8x8 baking pan.  Repeat until all tortillas are rolled and sitting side by side in 8x8 pan.  Top with remaining enchilada sauce.  Top evenly with cheese.

Bake 10-12 minutes until cheese is melted.  Serve immediately.  Alternatively, let cool.  Freeze in pairs in large zip-close plastic bags.  To serve frozen enchiladas, microwave 3-5 minutes on HIGH or reheat in the oven at 350 degrees F for 10-12 minutes.

2 comments:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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