I love having home-cooked meals throughout the week (and the leftovers that follow!), but I’m always looking for ways to spend less time making them.

This enchilada dish is one of my standbys: my husband loves it and will happily eat leftovers all week, and it’s adaptable for any time of year.

Seeing as Halloween is tomorrow, I made a “spooky” version this week. Here’s how I did it.

You’ll need:

  • About 15 corn tortillas (I like El Milagro, but any kind is fine)
  • 1 large can enchilada sauce (I usually use red, but once in a great while I’ll change it up with verde)
  • 1 16-oz brick of pepperjack cheese (and maybe a little extra, if you’re like me)
  • 1 can of black beans
  • 1 c brown rice
  • 1 1/2 c cooked chicken, shredded or chopped
  • 1/2 green pepper, chopped
  • 1/4 c chopped cilantro (optional)
  • Small tin of sliced olives

Here’s how to assemble:

  1. Cook your chicken and rice, and drain your beans (I sometimes do this a day or so in advance).

    If you don’t have a rice cooker, I can’t recommend it enough. Definitely our most-used appliance.
  2. In a bowl, mix the chicken, rice, beans, peppers and cilantro.
  3. Shred the entire block of cheese.
  4. Heat your corn tortillas in the microwave. This will make them easier to roll. I usually wrap a stack in a clean towel and nuke for 30-60 seconds.
  5. In a 9×13 lasagna pan, spread just enough enchilada sauce to cover the bottom.
  6. Sprinkle a little cheese on the bottom of a tortilla, then top with about 1/4 c of the filling. Roll and place seam-side down in the pan.
  7. Repeat until the pan is full.
  8. Pour remaining sauce overtop the filled tortillas, evenly distributing.
    Random pomegranate in the background? I’m not mad about it.

  9. Top with remaining shredded cheese (this is where I sometimes add extra).
  10. Customize for the time of year! For Halloween, I placed a slice of olive, surrounded by a few half slices (the legs!). Pro tip: put these on after  baking so the “spiders” don’t fall apart in the oven.

Our favorite toppings are Greek yogurt (instead of sour cream), avocado, Trader Joe’s salsa verde and crushed tortilla chips.

MmmmMM! The beauty of this recipe is that you can pretty much add anything that sounds good to you. Red onion? Green onion? Extra sauce in the filling? Go for it!

What’s your favorite way to make enchiladas?