“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.