The story behind this recipe is kind of amusing:) One
day I was talking to my
mother-in-law:
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!
Ingredients:
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)
sour cream
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.
Enjoy!
