Monday, January 25, 2010
These are simple to make and taste good. Normally I can get 10 enchiladas in a 9x13, but this time around I was using Misson's new Homestyle tortillas, which are very thick, so I only got 8 enchiladas in the pan. I only use about half of the can of refried beans.
10 soft taco size flour tortillas
1 can refried beans
2 cans (or one large can) enchilada sauce (I like Old El Paso)
3 cups shredded cooked chicken
2 cups shredded cheddar or Mexican cheese blend
1 small can sliced olives, drained.
Preheat oven to 350 degrees.
In a medium bowl combine chicken and about 1/2 - 2/3 of a can of enchilada sauce (just enough to moisten and coat the chicken).
To assemble enchiladas, spread half of each tortilla with about 1-2 Tbsp. refried beans:
Spoon chicken on other half and top with cheese:
Now roll tightly, starting on chicken side. The refried beans will act as a seal. Place enchiladas in 9x13 baking dish:
Pour remaining enchilada sauce over enchiladas. Sprinkle any remaining chicken on top:
Sprinkle olives and remaining cheese on top:
Bake for 20 - 30 minutes, or until heated through and bubbly. Serve with sour cream.