Saturday, May 5, 2012

Easy 4 Ingredient Enchiladas

Here is a easy dinner recipe I made for Serbian Easter - and a great dish to make tonight for Cinco de Mayo!

Chicken Enchiladas 
 Makes 12 Enchiladas - Serves 4
1 Rotisserie Chicken
12 Corn Tortillas
1 large can enchilada sauce of your choice
2 cups shredded Mexican blend cheese

1) Disassemble chicken.  Take skin off of chicken breasts and shred meat.  Place in small bowl and mix with 1/2 cup enchilada sauce and 1 cup cheese.  This will be your filling.

 2)  Prep your baking dish by pouring some enchilada sauce in the bottom to cover.
3)  Microwave 6 tortillas at a time wrapped in a wet paper towel for 30 sec.  This will make them pliable enough to roll.
4)  Place some enchilada sauce in a pie plate, dip one tortilla in the sauce, add a handful of filling to the middle and roll up tortilla.

5)  Place rolled tortilla seam side down in your baking dish.  Repeat with remaining tortillas.  Pour remaining enchilada sauce over top.  Top with remaining cheese.  Add olives if you desire.

6)  Bake at 350 degrees for 30 minutes or until cheese is melted and sauce is bubbly. 
7)  Serve with sour cream, shredded lettuce, and avocado.

I served these enchiladas with homemade black beans.  This was my first time making beans successfully from scratch.  I followed Ashley's directions on making beans in the crock-pot, here, but also added a bay leaf to the pot.  They were cooked well inside but lost all of their color - not sure what I did wrong, but I am going to continue to experiment.  I seasoned the beans with salt, pepper, and cumin (my all-time favorite spice). 

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