Rushed for dinner? Get Back on Track with Our 30 Minute Enchiladas.

When 5 o’clock strikes, all chaos seems to break loose (actually in our house, it is closer to 435). Suddenly, the kids are hangry, I’m racing to unload the car after work and trying my best to get everyone upstairs and happy with an activity (legos, playdough, cozy coupe races, you name it!) so that I can get dinner going. 

On a good day, I have dinner prepped, measured, and ready to be placed in the oven or tossed into a skillet. Though I’m only human and there tends to be one night each week where either 1) Plan A sounds awful or 2) Plan A was lazily skipped for an extra hour of sleep the night before. On those nights, I tend to rely on my list of quick and easy “no recipe” recipes. 

Umm… “no-recipe” recipes? Yup. You know the type, those that are so basic that you do not need to yank out your phone to peruse Pinterest and ones that are truly tough to ruin. For me, the list includes stir-fry, (veggie) burgers, sheet pan suppers, bean quesadillas, pizza, and enchiladas to name a few. While Enchiladas can be made more complicated, my mom was gracious enough to equip me with the basics long back in my college days. A simple recipe that is incredibly satisfying and quick to please! 

Whether made vegetarian or with the protein punch of meat, this recipe is a winner!

Whether made vegetarian or with the protein punch of meat, this recipe is a winner!

All it requires are tortillas, enchilada sauce (or salsa), beans (or chicken or beef), cheese, and hopefully a veggie or two. Definitely, ingredients we tend to have in stock!


I hope you enjoy this simple recipe in your own list of backup recipes! I know we all need a few in our back pockets for those crazy nights! What recipes do you tend to rely on when Plan A seems to have fallen by the wayside? 

30″ Enchiladas

Serves 8
Incredibly satisfying, ever pleasing, and surprisingly simple.

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Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

  1. 8 whole grain tortillas
  2. 1-(15 ounce) can vegetarian refried black beans
  3. 1/2 cup pinto beans, rinsed and drained
  4. 1 cup leftover shredded chicken
  5. 1/3 cup chopped onions (optional)
  6. 1-(4 ounce) can mild green chilies (optional)
  7. 1 cup baby spinach (or whatever lettuce you have on hand), shredded
  8. 1-(15 ounce) can enchilada sauce
  9. 1 1/2 cup shredded Monterrey jack or cheddar cheese
  1. Preheat the oven to 350F.
  2. Pour a small amount of enchilada sauce into a 9×13 baking dish.
  3. Combine beans, chicken, onions (optional), and chilies (optional).
  4. Place a few spinach leaves inside the base of one tortilla. Top with a few spoonfuls of the bean mixture, along with a light sprinkle of cheese. Roll tightly and place into the far end of the casserole dish.
  5. Repeat procedure with remaining 7 tortillas. Tucking each one tightly against the previous.
  6. NOTE: You will see in one of the images here that I left one of our enchiladas unwrapped, quesadilla style trying to win over our 3-year old 😉 These are flexible!
  7. Finally, top the rolled enchiladas with the remaining sauce and cheese.
  8. Cover dish loosely with aluminum foil and place in oven. Remove foil for the last 5-10 minutes or so to ensure cheese melts evenly. Bake 20-25 minutes.
  9. Serve and enjoy!
Good Food For Kids, Good Food For Life

Now, enjoy the delicious moments of peace and quiet you will soon be enjoying while your growing kiddos delight in yet another home-cooked meal!



Cheers, Mommas! You are doing a great job!

Jessica Corwin, MPH, RDN

Resident MommyRD

Twitter @JesicaLeaRD

Instagram @EatGrowLive

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