By: Taylor Waldron
Wow, I’m actually cooking again! In short, you’re welcome.
Totally kidding! Just feeling good and together for the first time in a long time. Like many, I’ve fallen into my fair share of TikTok dark holes. Most frequently, I end up on the food side of the app. I’ve seen Vegan-Tok, Sushi-Tok, and Munchie-Tok, just to name a few.
I think it would be fun to try to recreate some of the viral recipes from the app for this column. This way, at least I’ll have tried them before you venture to the store only to find out that the food isn’t that great. If things work out, awesome! But if it’s a fail, I’ll eat it so you don’t have to.
Everyone’s already overdone the viral TikTok pasta with feta and tomatoes. This week we’re taking on cheap-and-easy green enchiladas. I saw a more complex recipe from user @moreliaskitchen and saw an opportunity to make a cheap college-friendly dupe. This meal costs $13.80 for all the ingredients at Walmart and feeds at least 4 people with leftovers for the following day.
I can confidently say that this recipe would delight most palates. It’s savory and cheesy with a hint of spice. I don’t at all claim this to be an authentic Mexican enchilada, but it’ll do the job for a weeknight comfort food craving.
Things I would change? I think there could be some more spice added to the recipe and I encourage you all to experiment with the flavors. I hope that you’ll try and enjoy this first installment of TikTok to Table.
If you’ve seen a viral recipe that you want me to try, contact firstname.lastname@example.org
Cheap-and-easy Green Enchiladas
- Cooking Spray
- 8-10 Medium/Large Flour Tortillas (Choose your favorite size)
- Meatless Grounds (Or your protein of choice)
- 1 packet taco seasoning (Choose your favorite brand)
- 1 28oz can Old El Paso Green Chile Enchilada Sauce
- 1 12oz block of Queso Fresco
- 2 cups shredded Queso Quesadilla Cheese
- 1 small can diced green chiles
- Preheat your oven to 350 degrees
- Then in a skillet over medium heat, spray your cooking spray and place one tortilla in the skillet. Flip the tortilla after a few seconds and continue to flip until browned circles begin to form on each side (this will make the tortillas easier to work with in the end). Remove from skillet when done.
- Repeat for all tortillas and set aside
- Then, in the same skillet, pour in your meatless grounds (or protein of choice), over medium heat. Add taco seasoning packet and ½ cup water to the grounds and mix together until saucy consistency forms (see photos).
- Once combined, lower heat to a simmer and let sit for 5 minutes then remove from heat.
- Remove the Queso Fresco from its packaging and slice the cheese into centimeter-thick strips (see photos).
- Using a can opener, open the enchilada sauce and diced chiles. Set aside.
- Then in a 9×13 casserole dish (or multiple smaller baking dishes) spray cooking spray along all edges and bottom.
- Now in order, take a tortilla and spoon in one spoonful of meatless grounds, one strip of queso fresco, fold tortilla inward, and place face-down in the casserole dish. (See photos)
- Repeat with all tortillas and line along the casserole dish until one layer is made.
- Then pour the enchilada sauce over the tortillas, they will look a bit soupy.
- Next, crumble the remaining Queso Fresco over the sauce.
- Then spoon the diced chiles over the Queso Fresco.
- Final ingredient: Sprinkle quesadilla cheese all over the top of your creation.
- Add casserole dish to the preheated oven and let bake for 30 minutes or until cheese is completely melted and the tortillas let off steam.
- When done, remove from the oven and serve!