The Easy Weeknight Dish That Would Benefit From Canned Enchilada Sauce - Tasting Table

"If you dream big enough and have some canned enchilada sauce almost anything can become an enchilada. While the classic form of using rolled tortillas is always great, the basic combo of a filling, an edible container, and a bath of savory, spicy sauce can take on infinite variations. Stuffed potatoes, stuffed mushrooms, stuffed squash. Every one of them is a great use of enchilada sauce with some Mexican-inspired fillings."

"Stuffed peppers are a weeknight classic, able to be thrown together in 15 to 20 minutes before they go in the oven, and giving them an enchilada twist doesn't require any extra work. Many stuffed pepper recipes feature melted cheese on top or get baked in tomato sauce - they're halfway to being enchiladas already - so all it takes is swapping out some ingredients."

"Once you've tasted stuffed pepper enchiladas, you'll certainly want to try out some other combinations. The most obvious, but certainly delicious, choice would be using poblano peppers instead of bell peppers. You can't stand them up the same as you can bell peppers (if that's your preferred way of baking them), but you can either bake them on their side, or slice them in half and turn them into stuffed pepper boats."

Enchilada sauce transforms many dishes by combining a filling, an edible container, and a savory sauce. Stuffed peppers offer a fast, weeknight option with 15–20 minutes of prep before baking and adapt easily to an enchilada twist. Add a few tablespoons of canned enchilada sauce to the stuffing, pour the remainder of the can into the base of the baking pan, and add cheese during the final five to ten minutes. Use red or green sauce, swap bell peppers for poblanos (bake on their side or halve into boats), and vary fillings beyond beef and rice.

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