“This recipe calls for frozen chopped greens because it’s so much quicker, but make sure you buy a good brand that doesn’t include too many stem pieces. (See the Chef’s Tip below if you’d rather use fresh greens.)
“When we have an open can of chipotle peppers from another recipe, we’ll add them here since we like it really hot. Otherwise, skip the chipotle, and use chili powder and cumin, per Variations. Of course, you can always just buy a spicier enchilada sauce. It usually comes in mild, medium or spicy.
“Another way to save time is to buy grated cheese. You can use Monterey Jack or a Mexican Blend. This is one of our favorite quick meals. The leftovers also freeze well.” ~ Rebecca
Depending on where you shop, the sizes of canned goods can vary. That’s no problem! The measurements don’t need to be exact. We’ve used anywhere from 15 to 20-ounce cans of refried beans and 8 to 14-ounce cans of enchilada sauce. Just use what you have, and it should be fine.
- 8 (6-inch-diameter) corn tortillas
- 1 cup red enchiliada sauce divided in half
- 1 small onion
- 1 tablespoon high heat cooking oil
- 1 (14.5-ounce) can diced tomatoes or 1-1/2 cups fresh
- 1 cup frozen chopped greens kale, spinach, or collards
- 1 medium zucchini (about 2 cups chopped)
- 1/2 tablespoon chipotle pepper in adobo minced (optional)
- 1 (15-ounce) can refried beans pinto or black beans
- 2 cups grated Monterey Jack cheese or Mexican blend
- 1 avocado sliced
- 1 dollop sour cream or Greek yogurt, per serving
- Preheat oven to 375°F. Spray or rub oil into an 8x8-inch baking dish.
- Tear 5 tortillas into small (about 1-inch) pieces and scatter on the bottom of baking dish. Pour half of the enchilada sauce over tortillas.
- Chop onion. Heat oil in a large skillet over medium-low heat and add onion. Cook and stir 2 to 3 minutes.
- Add tomatoes and continue cooking while you continue. Microwave greens to thaw somewhat. Add to tomato mixture. Cook 3 to 5 minutes.
- Chop zucchini—slice lengthwise in half, then lengthwise in half again. Cut across each strip to form 1/4-inch-thick pieces. Add to skillet.
- Mince chipotle peppers and stir into vegetable mixture. Cook another 2 to 3 minutes, or until most of the liquid has evaporated.
- Grate cheese. Remove vegetables and stir in refried beans, along with half of the cheese. Pour mixture on top of tortillas in baking dish.
- Tear 3 tortillas into bite-size pieces and sprinkle on top.
- Pour remaining enchilada sauce over the tortillas and press down lightly with the back of a spoon, so all of the tortillas are covered in sauce. Top with remaining cheese.
- Bake 30 minutes, uncovered, or until bubbling and browned on top.
- Let rest at least 15 minutes before serving. If desired, garnish with sour cream and/or avocado slices.
VARIATION:
Substitute 1/2 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon hot sauce for chipotle peppers in adobo.
This is one of our all time favorite recipes! it is just so delicious and easy to pull together. A definite staple.
We recommend choosing about 5 favorite recipes that you make frequently enough to no longer need the recipe. Sounds like this is number 1 on your list!