recipe: chicken enchiladas

Chicken EnchiladasI wanted to do Taco Tuesdays but it turned into an enchilada night instead. My boyfriend has been asking me to make more Mexican food, so I guess this is my first tackle. My ultimate goal is to make some chicken mole, so watch for that sometime.

This entire meal ended up filling 2 pans with 4 tortillas each. We’re definitely gonna have some leftovers and I don’t mind!

8 normal sized-tortillas
1 lb of boneless, skinless chicken thighs OR 3 large chicken breasts
2 cans of red enchilada sauce, 10oz each
2 cans of diced green chiles, 4oz each
1 lb can of refried beans
2 cups of 4-cheese Mexican cheese
green onions or cilantro
sour cream
salt and pepper

1. Pre-heat your oven to 400 degrees F
2. Cook your chicken if it’s not already cooked. When done, shred it with your fingers or with forks
3. In a big bowl, combine the chicken, 1/2 can of your enchilada sauce, 2 cans of diced green chiles, 1 lb can of refried beans, 1/2 cup of cheese
4. Add a dash of salt and pepper and mix well
5. Spray your pan with cooking spray or spread a thin amount of oil in the pan
6. Spoon your mixture into the tortilla and roll
7. Line up your tortillas until they fill your pan
8. Pour the rest of your enchilada sauce on top
9. Place in the oven for 25 minutes
10. Add the rest of your cheese and let it cook for an additional 5 minutes
11. Serve with sour cream, green onions or cilantro


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