Cheat Day Enchiladas are probably going to be consumed on non cheat days too, lets be real guys 🙂 I won’t lie, this recipe is definitely a little heavy on the cheese, but sometimes you gotta give the body what it wants. I think all brown people pretty much have the same exact enchilada recipe, but this is a modified version because we are adding some cream cheese to the sauce! This makes it thick and CREAMY!

For starters, if you love anything to do with enchiladas, you must check out my Creamy Enchilada Ravioli and my Black Bean & Kale Enchiladas! 

Cheat Day Enchiladas are super easy to make. We typically make sauce from scratch, but this is an easy way to use up canned enchilada sauce + save some time on your end. When I use a canned sauce, I like to add cream cheese in there to make it a little thicker, as well as a few spices to flavor it up some more. This is a great way to make it semi-homemade. 

For this recipe, you can use homemade beans, or keep it simple and use the canned version. They both will taste just as good, but the canned beans save so much more time 🙂

These Cheat Day Enchiladas are so great to serve to guests because you can make the burritos in advance and store them in the fridge overnight. All you have to do the next day is add the sauce, cheese, and your toppings before you bake them! So simple, and so delicious 🙂 Serve with a side salad and guacamole if you wish!

Hope you guys enjoy these Cheat Day Enchiladas! They are so worth it after a long week of salads and healthy meals, lol! Please remember to tag me in any stories so I can see how they turned out! Enjoy!

Cheat Day Enchiladas

Megha Patel

 

prep time:20 minutes mins

cook time:30 minutes mins

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Ingredients

• 3 cups Mexican blend cheese
• 4-6 tortillas (4 if large size, 6 if medium size)
• 4 serrano peppers (sliced)
• 2 scallions (sliced)
• 1/2 red bell pepper (diced)

Sauce

• 4 cloves garlic (grated)
• 1/4 cup cream cheese
• 10 oz can enchilada sauce
• 1/4 tsp paprika
• 1/2 tsp taco seasoning

Beans

• 1 tbsp oil
• 1/2 white onion (diced)
• 2 serrano peppers (diced)
• 4 cloves garlic (minced)
• 1/4 cup salsa
• 3 tbsp taco seasoning
• 16 oz can vegetarian refried beans
• 1/2 cup vegetable broth (or water)

Instructions

 

Sauce

• Take your oil and heat it up in a pot, followed by the garlic. Once it's heated, add in your enchilada sauce.
• Add in the paprika, taco seasoning, and cream cheese. Mix on low until cream cheese is melted and the sauce is completely cooked through. Set aside.

Beans

• In a small pot, warm up your oil on medium heat. Add in the white onion and serrano. Let it cook for about 1-2 minutes.
• Then add in your garlic, salsa, and taco seasoning. Add salt per taste and mix well.
• Add in your refried beans, and the vegetable stock or water to loosen them up a bit. Set aside once cooked.

Assembling the Enchiladas

• Preheat oven to 350 degrees Fahrenheit. Warm up your tortillas on the stove so they are a little charred. Layer on an equal amount of beans, some sauce, and some cheese on each tortilla.
• Add a thin layer of sauce on your dish or baking tray so the tortillas don't stick while baking.
• Roll the tortilla and place it in your baking tray or dish with the seam side down.
• Pour the rest of the sauce over the enchiladas. Add cheese, serrano peppers, scallion, and red bell peppers.
• Place in the oven for 7-10 minutes, or until the cheese has fully melted and the sauce has started to bubble.
• Serve while hot!