Wether you're new to Mexican, or a seasoned critic of it, this meal is by far a most delicious lunch/dinner! It's even great for freezing and cooking at a later date. Though I always find it tastes best when served fresh.
The subtle flavor the beans add a variety of flavors based on how you prepare them. Combine that with the meat and you have a very filling enchilada. Serve with a bed of rice and tomatoes with a side of beans, and you have a perfect dinner!
You will need:
• A pan deep enough to hold water.
• A pot large enough for beans
• A Spatula
• A fork and steak knife
• Two 13"x9"x2" disposable aluminum pans (I got mine for 50¢ each at the Dollar store).
• A large cutting board.
• A bowl for cheese.
• A spoon.
Ingredients:
• 1 - 16 count package of tortillas.
• 1 - 20.5 oz can of refried pintos
• 1 - 20.5 oz can of refried black beans (or whole black beans if you want it chunkier).
• 1 lbs chicken breasts thinly sliced.
• 3 cups shredded cheddar cheese (I use extra sharp).
• 1 Stick of butter
• 1/2 C. water
• 1 T. Oil (I use avocado oil).
• Enchilada sauce (I have one before this chapter).
Instructions:
Caution, always use clean dishes and wash your hands before cooking!
1.) Preheat oven to 375°F.
2.) Put oil and chicken in a pan and fry until fully cooked. Drain grease and add water. Bring water to simmer and cover. Continue letting it simmer for five minutes.
3.) Mix beans together in pot, and bring up to heat. Stir occasionally. Season to taste.
4.) While beans are are heating up, shred chicken.
5.) Spoon a thin layer of sauce into the bottom of the aluminum baking pans.
6.) Preheat pan on Med-Low, and add a light coat of butter. Once the butter browns add one tortilla (careful to not rip it) on top. Heat on one side for ten seconds, then flip and let stand for another ten seconds. Remove from heat. Add a line of chicken no wider than two to three fingers, and a line of beans of same width to the tortilla. Add a layer of cheese to the inside of tortilla then fold, and place in the pan with the seam facing down. Repeat the process.
Note: This recipe makes 12-14 enchiladas, so make sure you only do that many tortillas.
7.) Once the baking sheets are full (you should be able to fit six to seven to a pan) add a liberal amount of sauce to the top. There should be no visible tortilla skin. Then top with rest of cheese.
8.) Bake in oven for 15 minutes.
9.) Serve while still warm.
You can also freeze these individually as freezer meals with out the sauce. Then when ready to cook just add another 5-10 minutes to the cook time if cooking frozen. Don't forget to add the sauce at that point!
A/N
Hey guys,let me know how you like this recipe, and what (if any) modifications you did to it!
Thanks,
~Cybor
