Couldn’t resist the lame title. Blame my punny boyfriend.
Turns out that Skyline chili recipe I recently shared makes a LOT of delicious, spicy meat sauce. So much so that when “we” weren’t eating it cold out of the fridge with a spoon, we were looking for ways to reinvent it. And these enchiladas were a great way to waste not, want not. They tasted even better the next day after all the flavors had melded.
-approx. 3 c. Skyline (or beanless regular) chili
-8 small flour or corn tortillas (we used flour, but in retrospect, corn would have been delicious with the chili)
-1 1/2 c. shredded monterey jack/cheddar
-1 can Cuban-style black beans, drained (no need to heat—use straight from the can)
-1 c. cooked rice
-handful of cilantro, chopped
-juice of 1/2 a lime
-salt and pepper, to taste
-3/4 jar prepared enchilada sauce
-sour cream and salsa, to serve
1. Re-heat leftover chili in the microwave.
2. Stir together rice, lime juice, salt, and pepper. Toss in a bit of cilantro.
3. Warm tortillas in the microwave until pliable.
4. Spread a layer of enchilada sauce on the bottom of a 13×9-in. pan.
5. Fill a softened tortilla with a small amount each of rice, chili, cheese, and beans. Fold over and place seam-side down in the baking dish. Repeat, packing tightly, until pan is full.
6. Pour over more enchilada sauce and chili, and sprinkle with remaining cheese.
7. Cover with foil and bake at 375F for approximately 25 min. Remove foil for the last 5 min. to brown the cheese.
Crack open a Corona and wait for the chili-chiladas to cool enough to take a bite without blistering off the roof of your mouth. Then garnish them with sour cream and cilantro, and dig in.