When I made dinner tonight, I decided to go ahead and do a test run and take pictures as I prepared. I knew beforehand that the pictures wouldn't come out the best, because my overhead kitchen light went out about the middle of the day today and I need to call repair to come get the bulbs replaced. I could only use the lights beneath my cabinets and the tee tiny stove light. So, the pictures are a bit terrible, but that's okay. I can always re-post this article later, or re-do the pictures, in the least. For the most part, this is a test run to see how I'd like to format my posts and set it up for everyone reading. :) Since this is the first and a test run, feel free to leave me any suggestions or whatnot in the comments.
Saucy Chicken Enchiladas
Ingredients:
6 large flour tortillas
1 (12.5 oz.) can white chunk chicken breast
1 (16 oz.) can refried beans
1 (10 oz.) can enchilada sauce
Cumin powder
Mexican blend shredded cheese
Directions:
1.) Preheat oven to 350°F.
2.) Drain chicken and pour into a med. sized bowl. Use a spoon to mash the chicken cubes into smaller pieces.
Add in refried beans and mix with chicken. Add 1/3 can of enchilada
sauce and mix, and then sprinkle in cumin powder and mix a final time.
3.) Spoon
mixture down center of tortillas and then fold up and place into a
greased or cooking sprayed baking dish, folded edge down. Pour the rest
of the enchilada sauce over the enchiladas and then top with shredded
cheese.
4.) Cover with foil and bake for 20 min. Take off foil and bake for 5 more min. Serve with toppings of your choice.
Preheat your oven to 350°F.
Remember, you can always change ingredients around a little bit, if you want, buying a different type (wheat tortillas, vegetarian beans, hotter enchilada sauce, etc.) or by doing something yourself (cooking and cutting up a few chicken breasts or shredding the cheese yourself) or adding some ingredients you think would be a good addition.
Drain your can of chicken and pour it into a bowl, and use a spoon to mash the chunks into smaller bits.
Add refried beans and mix.
Pour in about 1/3 of the can of enchilada sauce.
Mix and add cumin. I haven't actually measured how much cumin I put in but I sprinkle a decent amount in. Mix again.
Spoon some into the center of the tortillas. I prefer not to fold them up until I've put in all of the mixture, just in case one has too much or not enough.
Fold them up.
Put them into a cooking sprayed baking dish. Place them with the folded side down.
Pour the rest of the enchilada sauce over the tortillas.
Sprinkle the shredded cheese over the top of them, as much to your liking. I think I used about half of my bag, perhaps a little less, so about a cup or so. Cover with foil and cook in the oven for 20 min. Take the foil off of the top and pop them back in for another 5 min.
Enjoy! You can serve them with sour cream, salsa, chives, etc.
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2 comments:
I guess I forgot to comment on this one. I made this a while back. I looove Mexican food, but Sean doesn't, so I don't get to make it very often. I was a little freaked out by the canned chicken, so I would have preferred fresh chicken, but it sure did make the recipe much easier to make! (Using fresh chicken would have required a couple more steps of cooking and cutting up the chicken.) But, other than that, I thought it was tasty.
Yes, chicken breasts you've cooked yourself would be good in this, and I only used canned chicken for this and chicken salad. It does make the difference in time, though, and being able to put it together and get it cooked quickly.
I think a way to use chicken you've made yourself that would go good with this would be if you cooked some chicken breasts in the slow cooker and then shredded them with forks to use inside the enchiladas. If you try that, let me know how it goes!
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