MEATBALL ENCHILADAS serves 4 adapted from Dempsters
8 Golden Blend tortillas
1 1/2 cups enchilada or taco sauce
1 1/2 cups shredded Cheddar cheese, divided
24 SMALL prepared cooked meatballs of choice, homemade or pre-prepared
1 cup seasoned black beans, drained and rinsed
2 tablespoons sliced pickled jalapeño peppers (optional)
1 small can green chiles, drained well! Or in August 2 tablespoons FRESH roasted Hatch chiles
1 ripe avocado, halved, pitted, peeled and chopped
2 green onions, thinly sliced
Sour cream, lime wedges and cilantro lime cream
- Preheat oven to 425°.
- Grease 13×9-inch baking dish.
- Spread 1/2 cup sauce in bottom of dish; set aside.
- In a small bowl combine black beans with chiles and or jalapeños.
- Sprinkle 1 tablespoon cheddar cheese down the center of each tortilla.
- Top with 3-4 meatballs and a spoonful of the bean mixture.
- Roll up tightly and place seam side down in baking dish.
- Top with remaining sauce and sprinkle with remaining cheese.
- Bake, uncovered, 20 to 25 minutes or until tortillas are lightly browned and filling is heated through.
- Garnish with avocado and green onions before serving.
NOTE: If using large meatballs cut them in half.
