I tagged in my friend Christine this week because my kitchen project is just wrapping up, and so I haven’t cooked this week. She made a dish I haven’t made yet, but have wanted to. Enchiladas.
The Rine family makes amazing enchiladas, and I haven’t had them in ages. I loved Christine’s recipe because she made the dish half-beef and half-chicken with leftover taco meat and a cooked chicken from the store. Sure, you have to roll up the tortillas, but it’s still a quick recipe to put together after work and throw in the oven. If you don’t want to roll them, you can layer the ingredients in a casserole dish and have enchilada casserole.
Ingredients:
- Rotisserie chicken or taco beef
- 1 can refried beans
- 1 can enchilada sauce
- 3 cup shredded cheeses (Mexican blend or, Monterey Jack, Cheddars)
- Picante sauce (if you want extra flavor)
- Salsa
Directions:
- Put beef/chicken in a bowl and mix with refried beans, salsa and 1/2 of the cheese.
- Add a layer of enchilada sauce to the bottom of a glass dish.
- Fill each tortilla with filling, roll them up and place in dish.
- Spread a tablespoon of picante sauce on top of each tortilla.
- Top with the enchilada sauce and shredded cheeses.
- Bake at 350 for 20-30 min or until cheeses are melted and bubbly.
