Fridge Enchiladas with Salsa de Aguacate

Ahh Fridge Enchiladas...

Not the prettiest or most authentic dish in the kitchen, but they can be so satisfying and I make quick meals like this all the time. 

I hope these shortcuts give you plenty of new ideas for quick weeknight meals when nothing sounds good and you don't feel like cooking 🙂

How To Make Fridge Enchiladas

Of course, all of this depends on what's hanging out in the fridge. 

Here's what caught me eye:

So in the above pic I've got:

leftover cooked chicken
these refried beans that I always keep in the fridge
some Salsa de Aguacate from last night
a few weeks worth of bacon drippings

You see those items and think enchiladas right?  Me too!

I also had a struggling avocado in the fridge, so I decided to make another batch of Salsa de Aguacate just to be sure I had enough. 

It's super easy to make, all you're doing is combining the following ingredients in a blender or food processor:

1 avocado
1/2 garlic clove
4-5 sprigs cilantro
juice of 1 lime
1/4 cup water
1/4 teaspoon salt

This creamy green sauce is a quick, satisfying way to goop up your enchiladas.  It's traditionally paired with bold, spicy meats, but lately I use it on just about everything (like Ground Beef Bowls and Quick Vegetarian Stuffed Poblanos).  

Keep in mind there are lots of ways to make enchiladas!

Since I had bacon drippings on hand I decided to build these on the stove-top to give 'em a slight crisp, but you are welcome to plop your enchis in the oven.  

I started by warming up three corn tortillas in a large pan over medium heat.  This will make them easier to roll. 

Then each tortilla gets loaded with:

a layer of refried beans
plenty of cheese
cooked, shredded chicken
a sprinkling of raw onion

Note that everything is taken straight from the tupperware containers -- the fixings will warm up as the enchiladas crisp up in the pan. 

And don't forget that this is just a starting point to trigger some ideas for your fridge meal!  Feel free to get creative with the insides of your enchis -- even beans and cheese is a great combo to start with. 

Once these were rolled I added 1/2 tablespoon of bacon drippings to the pan -- this will help give the enchiladas some crisp. 

As long as you give them a few minutes per side then everything inside will be piping hot by the time you take a bite. 

I cooked this batch over medium heat for about 3-4 minutes per side.

Then it was just a matter of topping with the final garnishes:

plenty of Salsa de Aguacate
crumbled Queso Fresco
freshly chopped cilantro

Not bad for a 10-minute meal eh?

Those final garnishes are optional too -- you really don't need much else if you have Salsa de Aguacate on hand.  

Yum 🙂

Nearly everything in this meal was towards the end of its shelf life, but you would never know that after taking a bite!  The flash fry really wakes up the tortillas, and the fixings seem to come to life when drenched in the vibrant Salsa de Aguacate.

Fridge Enchiladas are a great technique to have in your arsenal, I hope they bring you some quick, satisfying meals. 

Buen Provecho.

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