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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4 - 5
Author Notes
Street corn shells stuffed with creamy beans & melty Monterey Jack cheese, smothered in red enchilada sauce, onions, jalapenos, and more cheese, and baked until bubbly and glorious. Easy weeknight eats! —the_happy_veg
Ingredients
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20 pieces
Street Taco Tortillas
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2 x 215 milliliters
Red Enchilada Sauce
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1/2 cup
Pres Choice Plant-Based Chik'n broth
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398 milliliters
Refried Beans
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1 1/2 cups
Monterey Jack Cheese, shredded
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1 piece
Jalapeno, thinly sliced
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1/4 piece
Large Red Onion, diced
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2 teaspoons
Valentina Hot Sauce
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1 teaspoon
Tajin Seasoning
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Garnishes - Sour Cream, Green Onions, Crumbled Feta, Fresh Cilantro, Lime, Salsa Verde, Sliced Jalapenos, Tajin, Valentina Hot Sauce
Directions
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Add the refried beans & tajin seasoning to a small, covered pot set to medium low. Once heated, reduce to low and leave covered.
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Add the enchilada sauce, chikn broth, and hot sauce to a small pot set to about medium. Once bubbling, reduce heat to medium low and simmer for 6 - 7 minutes.
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In the meantime, preheat the oven to 375 F. Wrap the tortillas in tinfoil in two separate batches and place them in to the oven as it warms up. Flip after a few minutes and remove them when the tortillas are warm and malleable. Keep one stack wrapped as you assemble the first stack.
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Ladle enough enchilada sauce to coat the bottom of a 12" skillet. Next, take the shells and smear about 1 tbsp. refried beans in the center followed by 1 Tbsp. of the shredded cheese. Roll them up and place them seam side down in the skillet. Build a circle around the skillet as you continue to assemble enchiladas. You will likely need to put a couple in the center of the skillet to fill in the empty space
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Pour the remaining sauce over the enchiladas, followed by sprinkling over the remaining Monterey jack. Top with sliced jalapenos & diced red onions.
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Cover and bake 15 minutes. Remove cover and continue to bake another 15 minutes until cheese is melted.
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Remove skillet from the oven and set on to a wire cooling rack. Let them sit 5 - 10 minutes prior to serving. Serve each portion with some or all of the recommended garnishes. ENJOY!
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