My friend Lindsey and I have a lot in common. We both like margaritas, especially when some magic happens and the margaritas are pink. We love to read, but we both faked our way through some of the classics in high school and college, and think maybe they should take away our English major cards. I’m currently reading Jane Eyre for the first time, and Lindsey confessed to having only read half of Anna Karenina. We both like crafty things, like knitting or crocheting, but neither of us is very good. We both love to cook when we get together, but we don’t want to stress about it. We’re also both very beginner film photographers, so we go on “photo dates” to encourage one another to keep at it, and then we compare our results on Facebook. Neither of us is going to have a show in a gallery any time soon, but we’re not terrible. And we have a good time.
That’s what these enchiladas are. They aren’t the best enchiladas you’ll ever have, but they’re the only ones I know of that you can whip up in less than half an hour with no stress, and will still be damn tasty. On our last “let’s drink and take photos and talk about books and pretend we are hard-core crafters” date, Lindsey and I were both a little skeptical about the canned green enchilada sauce, the melting of the cheese on the tortillas, the lack of needing to wrap things in cute little rows. But as soon as we sat down with the raspberry margaritas her fiancé Nick made for us, all our fears retreated.
These are some delicious, low-budget, low-effort enchiladas. They are a lot like Lindsey and me– not going to win any awards or start their own business, but they’re having a great time.
Easy Green Chile Enchiladas
Adapted from The Pioneer Woman
You will need:
1/2 onion, diced
4 small hot peppers or 1 bell pepper, diced
1 tbsp. butter
1 tbsp. olive oil
1 c. green enchilada sauce (the stuff in the can)
1 can (4 ounce) chopped green chiles
6 corn tortillas
1 cup grated cheddar cheese
Garnishes: cilantro, guacamole, sour cream (optional)
Preheat the oven to 400 degrees. Lay 6 tortillas on a cookie sheet. Spread each tortilla with the cheddar cheese.
For the sauce:
Heat the enchilada sauce and the green chiles in a saucepan until heated through.
For the veggies:
Heat the olive oil and butter in a skillet over medium-high until the butter is melted. Add the onions and peppers and saute until tender.
Place the cookie sheet of cheese-covered tortillas in the oven and heat until the cheese is melted, about 5 minutes.
Put one tortilla on a plate and top with one quarter of the pepper-onion mixture. Add another tortilla and another quarter of the peppers and onions. Add another tortilla. Top this last tortilla with about half of the green enchilada sauce. Spoon some salsa on top of the stacked enchiladas. Garnish with sour cream, guacamole, or cilantro, if desired. Repeat this process on another plate with the other three tortillas. Serve immediately.