Friday, March 04, 2011

Episode 27 - Kristy-chiladas

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Also known as bean and chicken enchilladas without a single speck of authenticity.  They are, however, completely delicious and simple.  This is an old-y but goody.

6 large flour tortillas, get the whole-wheat ones
1 can spicy refried beans
1/2 onion, diced
1/2 grocery store rotisserie chicken, bones and skin removed, pulled into strips
2 cups old cheddar cheese
1 can spicy enchilada sauce (in the mexican aisle, next to the old el paso junk.  We like the "La Victoria" brand.)

Preheat the oven to 425 F. Take a flour tortilla and spread refried beans all over it.  Make it as thick or thin as you want - this will be the glue that holds your enchillada together.  Sprinkle in some onion, a healthy amount of chicken and a little bit of cheese (don't use too much, you want some extra for the top).  Roll it up anyway you want and put it into a shallow casserole dish.  I usually use a lasagna pan.    Repeat with the remaining tortillas.  Pour the enchillada sauce all over the rolls and top with a sprinkling of cheese.  Bake for 15 minutes or until they are heated all the way through and the sauce and cheese topping are nice and bubbly! 

If you were being healthy I'd say to serve these with a southwest-y type salad of some sort but realistically, these are really, really good.  Really.  If you're anything like me you'll probably just end up stuffing yourself with them before a salad even crosses your mind.  Just promise yourself you'll do better tomorrow and it'll be fine.  Enjoy!

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