Today felt like an Enchilada day. Actually, yesterday, when I took the meat out of the freezer to defrost, felt like an enchilada day.
Boy it was a lot of work and a lot of dishes. I cooked the beans from dried. I also made an avocado/yogurt/sour cream/lime/cilantro sauce to cut the heat. I used El Pato, and it was spicy.
1 lb 90% lean ground beef (local, organic, free range): $3.99 (big sale!!)
4 cups cooked pinto beans: 0.56
4 small yellow crookneck squash: 1.00
1 onion: 0.30
4 cloves garlic: 0.20
1 tsp each cumin, chili powder, oregano: 0.15
2.25 oz shredded cheddar: 0.35
2.5 oz shredded mozzarella: 0.63
4 large whole wheat tortillas: 1.33
9 oz (1/3 can) El Pato chile sauce: 0.66
Total: $9.17 for 12 servings, $0.76 each
I make layered enchiladas because they are MUCH easier.
Cook the meat, onion, squash, and spices in a frying pan until the meat is cooked through and the veggies are soft. Add the beans.
In a 13x9 pan: spray the pan with nonstick spray. First, layer two tortillas on the bottom. I usually cut one into pieces so that I get a single layer, or close to it. Next, spread on 1/2 of the chile sauce. Scoop on 1/2 of the meat/bean mixture, and 1/2 of the cheese.
Repeat layers: tortillas, sauce, meat, cheese.
Bake at 400F for 40 minutes.
Avocado sour cream sauce:
1 medium avocado: 1.00
1 small lime (juice and zest): 0.69
1/2 cup low fat plain yogurt: 0.35
1/2 cup light sour cream: 0.50
1 clove garlic: 0.05
tbsp of fresh chives if you've got 'em
1/2 cup cilantro: 0.33
Total: $2.92 for 1.5 cups, or $0.49 per 1/4 cup serving.
It was a little cilantro-y. I think it needed less sour cream and more avo, but it at least cut the heat from the El Pato.