Probably because we've been making these every week?
Oh god... tomorrow is Nacho Night.
Anyway, now that the weather is potentially getting cooler I think these babies will have to make a comeback. I've also made a promise to not let it get that long in between enchilada nights (which, honestly, I'm kind of surprised at myself... I love these things!).
Cheese (pepper jack, but cheddar or Monterey Jack works)
Large can of verde sauce
Toppings (jalapenos, hot sauce, black olives, bell peppers, tomatoes, cilantro, green onions, avocado, sour cream, whatevs)
Get enough ingredients to fill a 13x9" pan and you'll feed the whole house for two days. Seriously. It's a good idea to warm the tortillas so they're pliable and can be rolled without breaking in half. I use a tortilla warmer (my favorite kitchen tool) but a damp paper towel over a stack of tortillas in the microwave works, too.
Spoon black beans and corn into the middle of a tortilla and top with a small fingerfull of cheese (you can also put the jalapenos in the tortilla). Roll it up nice and tight and place it in the pan. You don't want the tortillas to be too full or they won't roll very well. Repeat this until you have a full pan of rolled tortillas.
Sometimes we end up with leftover ingredients and I'll spoon them over the top of the pan. Cover the whole pan with the verde sauce and sprinkle a good amount of cheese over the top. Get the corners so it comes out a little crunchy. Bake at 350 degrees for about 20-30 minutes or until the cheese is as bubbly as you like it or until the smell is too overpowering to wait any longer.
Once it's done, top with whatever toppings you like. I always have black olives, sour cream and hot sauce, but it goes so well with everything else, too.
Damn, I totally want enchiladas now. Here it is again, just because it's so delicious looking.
Total Cost: $11-$17 including toppings (feeds 4-8)
Total Time: 45 minutes