• tomato
  • onion
  • chili powder
  • hot sauce
  • salt
  • pepper
  • a package of small corn tortillas
  1. I made a spicy red sauce on the stove (tomato, onion, chili powder, hot sauce, salt, pepper, etc. all to taste) and got out a package of small corn tortillas.
  2. I dipped each tortilla briefly in hot oil to soften the tortilla, then put it on a plate and filled it with warmed vegetarian refried beans that had sauted onions and a little cheese mixed in (could also have added browned ground turkey, veggies, chives, black olives, etc.). I then rolled the tortillas up.
  3. Next, I put half the red sauce on the bottom of a glass baking dish and placed the filled tortillas (seam-side down) in the sauce. I fit about 9 into a pie plate, so even more would fit into a bigger dish.
  4. Then, I sprinkled jalepenos on top (I used canned) and topped it with the rest of the red sauce and a thick layer of cheese. I baked it for about 15-20 minutes at 350 F or so -- until the cheese was bubbly. It was great! And very easy.
  5. Moreover, I had leftovers for lunch for two days and it got spicier every day.
With a party that night, I needed a recipe that was fast, simple, and not too ingredient-intensive (I was working with the last few cans in my pantry). I like enchiladas with a lot of sauce and cheese.