Weeknight Enchiladas

I truly love enchiladas. I always have - they’re saucy and cheesy and gooey. It was one of my top dinner requests for my Mom that I can remember. And I recall her not always being jazzed about making them and I couldn’t understand why (as a child submitting complex requests without contributing to any of the work). Now that I’ve made them, I totally get it - it’s very manual, a little messy and takes way more time than tacos.

I do still enjoy making these and often get a hankering for them, but unfortunately, they’re kind of a big lift. My actual favorite enchilada recipe is a Sunday-only-kind-of-dinner when the weather turns, so stay tuned for that later. In the meantime, I tried a simpler version that’s more approachable for a weeknight, and still really satisfying.

It does ask that you make the sauce yourself, but I know you will be happy if you actually do this. It feels like an accomplishment and makes the whole dish more exciting and honestly, balanced. The pre-made sauce is too typical and salty without the right flavors. Fresh peppers, onions and spices bring this to life.

Vegetarian Bean and Cheese Enchiladas from NYT Cooking. Served with a (large) dollop of plain Greek yogurt and a half-ass salsa with what I had leftover for some acidic balance - tomato, red onion, lime juice, salt and pepper. I did not heat my tortillas in the oven first and I regret that.

Disclaimer: I don’t think enchiladas are ever particularly beautiful when photographed, so be kind and keep that in mind.