Originally Posted by
caleb
One of my new favorites is stovetop "enchiladas."
1) Put stuff for filling in a hot pan. I like to braise a bunch of chicken thighs on the weekend to use throughout the week, and sometimes a pot of beans. Use only salt, pepper, and garlic so they're adaptable. This is a lot easier if you're veg and/or you're willing to eat canned beans. Other filling stuff includes peppers, tomatoes, or other veggies. Add some stock, tomato paste, and let it reduce for a few minutes, until it's no longer soupy.
2) Fill the tortillas. Lay out the tortillas on the counter. Put cheese on the bottom, then the filling on top. Roll/fold to mostly seal.
3) Toast the filled tortillas. Use the pan you just emptied of filling.
4) Top. Put the toasted tortillas on a plate. Cover in enchilada sauce and cheese. Build a mound of lettuce, tomato, pico, salsa, etcetera on top.
I like it because it's a quick way to get the enchilada flavor while maintaining a variety of textures. Maybe there's a name for this style, but I don't know it.