1 lb cooked chicken, shredded or diced (salt & pepper)
1 (15 oz) can black beans, drained*
1 (15 oz) can kidney beans, drained*
1 (15 oz) can pinto beans*
1/2 onion, diced*
1/2 bell pepper, diced*
1 can olives, sliced*
4 oz can green chilies
2 tsp cumin
1 tsp garlic powder
1 Tblsp chili powder
1 1/2 c monterrey jack cheese
1-2 cans enchilada sauce
6-8 flour tortillas
In large frying pan combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic and chili powder. Cook on medium-low only long enough to saute onions, peppers and set the spices into filling mixture.
Preheat oven to 400 degrees. Fill tortillas with meat/bean mixture (approx 1/4-1/2 cup) and some cheese. Add some enchilada sauce to bottom of baking dish so tortillas don't stick and place tortillas (seam side down) in pan then top with the rest of the enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, and fresh tomatoes.
*optional items
Submitted by Alisha
Notes: I use canned meats (chicken, turkey or beef) fom Costco so the amount isn't necessarily a full pound, but adding the beans helps make up for it. There are a lot of optional ingredients that I use, depending on my mood and who I'm serving. A lot of that depends on if I already have an open can of something in the fridge or fresh onions available (come to think of it, I think I have even added cooked rice). I also use more enchilada sauce than it calls for because I think it adds the flavor to the dish. This is a really fast and easy recipe if you use all pantry items. You can prepare the mixture without cooking the mixture, but I think it helps set the spices better. You can also make as many or few enchiladas as you want, depending on how you divide the mixture.
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3 comments:
So, I made this last week after a long day of driving back and forth to the orthodontist. Mike got home late, I had a headache, Abby's teeth were sore, it was chaos. So, this recipe was just what was needed because it was quick and easy.
The filling was tasty and even Mike, who is my mexican food critic, thought it was good. It must have been all the beans!
Anyway, I used shredded pork because we had it left over from Sunday dinner. And colby jack cheese since that was all that was in the fridge. And I added mushrooms because I LOVE mushrooms.
The only snag was that I was told that we had enchilada sauce in the pantry when I was planning my menu earlier in the week, but when it came time to finally put everything together there was no sauce to be found! So, being as we were all hungry and irritable, we opted for salsa as a substitute. It tasted pretty good, though it would have been better with enchilada sauce. We deemed it "baked tacos" and called it a day.
I made these tonight and they were delicious! I used all the optional ingredients and a 28-oz can of enchilada sauce. You didn't specify red or green but I used green since I figured that was what is normally used. The only other thing I changed was to used a tablespoon of minced garlic instead of garlic powder.
I loved that this was so easy and fast, and that they were moist and tasty. I put some chopped avocado and sour cream on top--yum! Definitely will be adding this to my repertoire!
I made this last week and forgot to write about it! It was absolutely wonderful! I used canned turkey and red enchilada sauce, plus all 3 different kinds of canned beans. Delicious. Thanks Alisha!
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