Soft flour tortillas wrapped around cheese and topped with a mild chile sauce from the can. This is quick, satisfying dinner built on what the shelf offers, ready in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 1130 calories a serving, 44 g protein, 90 g carbohydrate, 67 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a medium pan over medium-high heat. Dice 1 small onion and cook until soft, about 3 minutes, then add 1 clove minced garlic and cook 30 seconds more until fragrant.4 min
2. Add the enchilada sauce from the can and stir to combine. Bring to a simmer, then reduce heat to low and taste for salt, adjusting as needed. Let the sauce warm while you fill the tortillas.5 min
3. Warm 6 flour tortillas in a dry skillet over medium heat, 15 seconds per side, stacking them on a plate as you go. Divide 1 cup shredded cheese between the tortillas, placing a line of cheese down the center of each one.3 min
4. Roll each tortilla tightly around the cheese and lay them seam-side down in a baking dish or skillet. Pour the warm sauce over the rolled tortillas, spooning it so they are coated but not drowned.3 min
5. Cover the dish with foil and warm in a 350 °F [175 °C] oven for 10 minutes, or cover the skillet with a lid and warm over low heat for 5 to 7 minutes, until the cheese melts and the filling heats through.10 min

Note Swap the cheese for refried beans or shredded chicken. Leftovers keep covered in the fridge for two days; warm gently over low heat. Serve with sour cream, lime wedges, and a simple green salad on the side.