Layered Enchilada Bake Recipe
This is a combine dish, layers of refried beans, grated cheese and beef chilli separated by tortillas, covered with a hot sauce making a spicy and filling Mexican enchilada bake, a nice change to rolled enchiladas and easy to serve
So every few weeks I make frijoles (Tex/Mex bean stew), the first night having it as a 'sopa' or soup. Then freezing a few containers, and the rest mashed up roughly to go with cheese and ham in a quesadilla, or occasionally as a base for a fried egg as in 'huevos rancheros'.
Frijoles Click here
I also make chilli in larger quantities to use at the time and to freeze for later. I have quite a few chilli recipes but the Baja Chilli recipe below is amazing and very easy.
The hot chilli tomato sauce is from this recipe, again when you make it, make lots and freeze it.
I read that if the tortilla is brushed with oil (Rapeseed) and put in an air fryer for a few minutes to toughen up then they wouldn't soften up too much and not absorb the liquid as much, they still did.
So as mentioned this is a combine dish, a little hot sauce in the bottom of a tin, followed by a layer of tortilla then the beans mix then cheese (strong Cheddar in the UK), then tortilla then beef chilli, then another layer of tortilla then a bit more cheese and hot sauce. Cover with tin foil and bake for half an hour at 180 then uncovered for a few mins to crisp up. My small amount of hot sauce had disappeared into the bake but I had great crunchy, cheesey, spicey tortillos on the top.
So the next time you make chilli, make loads and freeze some, make frijoles and freeze some. Then when you want some Tex/Mex or an easy tea, just defrost and combine.