Monday, January 9, 2012

Quick Chicken Enchiladas

mmmm, left overs!!!

You know you liked dinner when you want the leftovers for breakfast the next morning!
 Being the lazy cook that I am, I'm always looking for quicker ways to make good food. Here's my latest success.

14 oz Can of Chicken Breast, drained, with the juice going to the begging pets
Can of beans (Black or Pinto Chili beans), drained
Can of Green Enchilada Sauce
Large Can of Red Enchilada Sauce
Packet of Enchilada Seasoning
Small Can of Diced Green Chilies
2 Cups Shredded Cheddar Cheese (separated into two 1 Cup potions)
Tortilla's (the whole wheat flour ones are really good!)

Optional toppings:
Green Onions, Cilantro, Sour cream, salsa, hot sauce - you know, the normal toppings.

Preheat oven to 350, spray a 9x13 baking dish. In a large bowl, mix everything, except for the tortilla's,  one cup of cheddar and the red enchilada sauce.  Once mixed, spoon it into a tortilla, roll and place face down in your dish. Pour the Red Enchilada sauce over all of your rolled tortillas, trying not to leave any exposed areas of tortillas.
Bake for 45 minutes or so, until it's bubbling everywhere. Add the remaining cheddar, and heat again until the cheese is gooey like you like it. Let it rest for about 10 minutes before enjoying!

If you do try this, let me know what you think!

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