Sunday, March 23, 2014

Fancy Frugal Foodie #2: Leftover Chili Enchiladas

Put leftover chili to good use by making filling up enchiladas.

Chili is tough to make for just two people, but eating leftovers for several meals is the worst (the worst, really? Paper cuts, those are the worst). Since I prefer a new meal every night, when I planned Turkey Chili in my meal plan (that's a fancy frugal foodie tip for you- make a meal plan), I planned a second meal to recycle the food without recycling the flavors.  Enter these leftover chili enchiladas.

These enchiladas are a creamy, chessy, spicy dream, and surprisingly have a very different flavor and texture profile from the Turkey Chili that is the primary ingredient in the filling.

Not only are these enchiladas craveably delicious, you can make them in about 5 minutes of hands on time (including grating the cheese).  So here's a link to Ellen Degeneres Here and Now which is pretty much the greatest stand up of all time.  What else can you do with your leftover time?  Maybe read another food blog.  Here's a link to Enchilada Hot Dish from Carpe Season which is a really delicious Enchilada meal too.

Leftover Chili Enchiladas

Use up leftover chili by making a totally new delicious dish

Prep time: Cook time: Total time: Yield: 4 Enchiladas

  • 1.5 Cups Leftover Chili
  • 1/3 Cup Sour Cream
  • 4 Flour Tortillas
  • 8 oz Taqueria Style Prepared Salsa
  • 1/2 cup Grated Cheddar Cheese
  • 2 Green Onions Sliced
1. Preheat oven to 450. Then, mix Leftover Chili and Sour Cream in a medium bowl
2. Fill center of flour tortillas, then fold two sides in followed then roll tortilla and place in an 8"x 8" glass pan. Repeat with all four tortillas.
3. Cover filled tortillas with salsa
4. Cover casserole with grated cheese
5. Bake for 20-25 minutes then top with green onions.

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