Well, maybe they were not cookbook caliber but they were an awesome way to use up leftovers! This is one of those "strategy" rather than "recipe" posts :).
First: Make homemade tortillas (I'm really liking the sourdough tortilla recipe). If not, use whatever tortillas you like to use. I wanted these big so I made burrito-size tortillas; however, any size will work and wheat or corn would work (the theme is to use what you have for this recipe!). Dh husband likes his trans-fat dollar-per-pack tortillas from the store so I always roll some of those for him within the same pan.
Second: Go refrigerator diving for leftovers. Mix any leftovers in a bowl with some pre-cooked rice to bulk it out and s-t-r-e-t-c-h your budget. I had saved some ground beef pre-cooked with onion for this meal (about 3/4 C) and found some lightly sauteed squash/tomatoes (I meant to add some kidney beans from the last batch but forgot).
Third: Crack open a jar of green salsa. I like Herdez even if it's not organic because of their ingredient list and the cost and the glass jar. Spoon just a little bit all over the bottom of a 9 x 13 baking pan (for this last batch I used this big pan plus another 9 x 9 pan).
Fourth: Spoon the filling into each tortilla and roll each side over. Place it seam down in the pan and continue until all of your ingredients are gone (I made 3 small for dh and 8 more huge ones using homemade tortillas). Spoon the rest of the salsa over it all evenly, taking care to put some on the overhanging edges of the rolled tortillas so they don't dry out prematurely.
Fifth: Grate the cheese of your choice over the top. It doesn't have to be completely covered. Warning: the children will choose their portion according to the visible amount of cheese on each enchilada - you may want to pas out out the first portion.
Sixth: Cover with foil or baking lid and bake at 350F for 25 minutes or until cheese is bubbly.
Seventh: Serve with something cool and refreshing to balance out the spicy. We had watermelon and mango the first day and a big green salad the second day.
This strategy/recipe is part of Kelly's Real Food Wednesday:
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