Juanita's Enchiladas

Jul 31, 2019

Farmhouse news

Juanita's Enchiladas

Spice up your mid-week meals with this low-effort high-reward meal. Active cooking time is reduced by the inclusion of Juanita's delicious and authentic enchilada sauce.


1 Jar Jk Enchilada Sauce
8  to 10  soft corn tortillas (warm according to directions and place in a clean towel  to keep them soft and pliable until ready to use)
Choice of filling (see below)
Mozzarella or Vegan cheese
100g Crumbly hard feta (optional)
Sour cream or greek yoghurt (optional)
Side salad

1. Prepare your filling (see below for suggestions)
2. Pour 1/3 of  the jar of Juanita's Kitchen Enchilada Sauce evenly into a lightly greased flat casserole dish.
3. Place a  tortilla onto a flat surface and add a spoon full of your filling choice across the tortilla (see below), roll into a cigar shape around the filling and place into the casserole, join side down. Repeat with each tortilla.
4. Pour the remaining sauce evenly over the rolled tortillas, make sure the evenly coated. You can add a small amount of water to the jar to thin  the sauce a little if necessary.
5. Top with your choice of cheese and place in the oven until cheese has browned and sauce is bubbling.
6. Lift out Enchiladas carefully and place on a bed of Mexican rice and serve with a side salad, sprinkle with a little  feta and a dollop of sour cream.

Filling ideas
Mushroom and spinach - Lightly cook chopped mushrooms in a pan with a little oil and salt add spinach to wilt .
Pinto or black beans - can used canned or cook from dry.
Beans and chicken -  choice of beans and shredded cooked chicken (great for left overs)
Vegan chorizo and beans (vegan chorizo available on Farmhouse)

Juanita's Carnitas (pulled pork)

Serve with Juanita's Mexican Rice

Recipe kindly provided by Juanita from Juanita's Kitchen