The story behind this recipe is kind of amusing:) One day I was talking to my mother-in-law:
I: I have all this chicken meat left from the soup. I don’t know what to make with it.
She: Just make enchiladas.
I: I’ve never made them in my life!
She: Oh it’s so simple – you just cut the chicken, mix in the beans, little bit of sour cream, little bit of sauce, cilantro. Roll it up in a tortilla and that’s it. Oh and don’t forget a lot of cheese! Very easy!
It didn’t sound easy to me at all – where are the measurements?:-) But I just went with it and through experimenting with quantities I came to this recipe that both my Man and I love. These enchiladas have a chewy shell and a creamy filling inside with soft chunks of chicken and beans. Try making them and let me know what you think!
1 half of chicken breast or 200-300 gr of any chicken meat, cooked
1 can (30oz) of refried beans
¾ cup of shredded cheese (I make a mix of Monterey Jack, Mild Cheddar and Mozzarella) + some on top
29 oz green or red enchilada sauce (I use SunVista brand)
cilantro, finely chopped
flour or corn tortillas
a pinch of salt
a pinch of pepper
Preheat the oven to 350°F/ 180°C.
Cut the chicken meat in small pieces or shred it using 2 forks. In a large bowl mix chicken, cheese, refried beans, cilantro, 2 tbsp of sour cream and ½ cup of sauce. Add salt and pepper. Place tortillas in the microwave for 15 seconds to soften them up. Spoon the filling on one end or the center of the tortilla and roll it up. Pour approximately ½-1 cup of the sauce in the baking dish to cover the bottom evenly. Place the enchilada in the dish. Fill and roll the remaining tortillas and place them in a single layer in the dish. Pour the remaining sauce over them. Sprinkle evenly with cheese. Cover the dish with aluminum foil and bake for 20 minutes. Take the cover off and leave for another 10 minutes. Serve with sour cream on the side.
Makes 8-10 flour enchiladas and twice as many corn enchiladas.