Enchiladas and Beans

The enchilada recipe that I use is from Martha Stewart, here. Usually when I make the sauce I'd make a double batch and freeze half, to have on hand for the next time. I recently found that Trader Joe's enchilada sauce is very similar to the sauce from this recipe, so I used that in the version below:

I usually serve enchiladas with pinto beans (recipe from The Border Cookbook) and yellow rice.