Enchiladas are so tasty but such a pain to roll! We like using this layer-and-bake approach to get a classic dinner on the table the easiest way possible, aka the Kitchen & Market way! We're setting you up with all our favorite toppings and a light salad to round out the meal.
| Servings: | 4-6 |
| Kitchen Time: | 45 minutes |
| Active Time: | 20 minutes |
Your kit includes:
-
K&M Chicken Tinga
- K&M Salsa Roja
- K&M Seasoned Black Beans
- K&M Mexican Blend Shredded Cheese
- Corn Tortillas
- Cilantro
- K&M Signature Salad Mix
- K&M Market Vinaigrette
- Tomatoes
- K&M Market Guacamole
- Sour Cream
Pantry items:
-
Salt & Pepper
PREP:
1) Preheat oven to 375°F.
2) Add ¼ cup of water to the salsa and stir to combine. Drain the liquid from the beans.
3) Stack and cut the tortillas into six triangle wedges (our sneaky way to make serving a breeze!).
BUILD THE ENCHILADAS:
4) In a large deep baking dish, layer the ingredients, starting with 1/3 of the salsa, swirl to coat the bottom of the pan, followed by one layer of tortillas, all the chicken tinga, a layer of cheese, more tortillas, some salsa, all the beans, more cheese, tortillas, the rest of the salsa, and top with all the remaining cheese.
5) Bake for 20 to 30 minutes, uncovered, until bubbly and the cheese has melted and started to brown on top. When done, remove from the oven and set aside to cool – about 5 minutes (you don’t want to burn your mouth!).
6) While the enchiladas bake, dice tomatoes, and place them in a large bowl with the salad mix. Mince cilantro (including some of the stems – the most flavorful part!), add some to the salad and reserve a small portion to garnish the enchiladas. Toss salad with the desired amount of dressing and season with salt and pepper to taste.
TO SERVE:
7) Garnish the enchiladas with cilantro and serve tableside along with the salad, big bowls of sour cream, and guacamole! Enjoy!
