Easy Budget-Chilladas
My KarmaChilladas here are rich and dreamy but sometimes we are in a hurry or need to stretch our grocery budget to maximize meals and this quick version felt like a win. For the grandkids, we made quick quesadillas with two of our tortillas and for a non dairy option, I also took leftover meatloaf and diced it and layered it in between toasted corn tortillas with the same enchilada sauce. Because it's really not hard to accommodate different meal preferences and needs and actually it's a necessity with a big family.
Categories: Budget/Cheap, Dinner
Ingredients:
- 20 Flour Tortillas
- .5 Cup Olive Oil
- 4 TBL Unbleached Flour
- 1 tsp Chili Powder (or to taste)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Salt
- .25 tsp Black Pepper
- 2 15 ounce cans Petite Tomatoes
- 2 15 ounce cans Water
- 1.5 pounds Shredded Cheese
- 1 packaged Sliced Colby Jack Cheese
Directions:
Heat oil in a large pan then add your flour and stir until dissolved.
Add spices and cook for a couple minutes until the flavors blend.
Add your canned tomatoes liquid and all, then pour water into the cans and add them to the pot.
Simmer over medium heat until thickened.
Meanwhile, shred your cheese, we used a combination of Monterey Jack, Gouda and Cheddar.
Place a couple of table spoons of shredded cheese on your flour tortilla and roll up.
To assemble, ladle some of the hot enchilada sauce into the bottom of your baking dish and top with half of the rolled tortillas.
Then add another layer of sauce, we used a layer of cheese slices next.
Then top with the remaining rolled tortillas, more sauce and a final layer of sliced cheese.
Bake at 400° for 20-30 minutes until heated through.
We served with white rice.