Pantry Enchiladas

I don't know what to call this. Basically, I throw together something similar to this once a month or so. It can be made with mostly ingredients you have on hand. During a time when we're pretty reliant on whatever we have in the pantry, you can use whatever ingredients you want! Every time, it's a little different. On this day, I didn't have any enchilada sauce, so I made a sauce using this recipe from Budget Bytes and now I will never waste money on cans of pre-made enchilada sauce again. If you get nothing else from this post, use that sauce recipe the next time you make enchiladas.

• Tortillas 
• Enchilada sauce
• Shredded cheese

For the filling, I used:

• 2ish cups shredded chicken we had leftover from grilling the night before
• 1 1/2 cups prepared brown rice
• 1 cup frozen corn
• 2 T. diced green chiles (from a can)
• Other ingredients I would/could normally use: ground beef,  queso, black beans, cooked peppers and onions, and Rotel

(it's worth mentioning that I had lime and cilantro but forget to use them, so include those if you have them)

And then I had this Hatch Chile Cream Cheese Spread. I bought it at a farmers' market last year. We had had a hatch chile dip in Colorado that was good enough to eat with a spoon. I've been looking for something similar ever since and such things, in Pennsylvania, don't exist. 

So I paid $10 for that jar of chile spread and have been putting it on my burritos and quesadillas and enchiladas for months. 

...it's gone now. 

I would recommend spreading your tortillas with sour cream or something similar? It gives a great flavor once everything is baked together.

350 degrees for 20-30 minutes, covered with foil. Then broil the top for a few minutes. 

I made this with the intention of leftovers and there were none. It'd be a great meal to freeze for a later date though.

What are you cooking this week?