![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuiR3bnxPuSjbKLh7ytXhXBxULOJZskz5rx10M9yBYsavUjs5rfeJtjm4O0GBHeX4O448t70cZwKOK2jc1q2zdLeo1OC4Xwl20K1e0nPARo4CxbJOoCiptZ9nLfc1fFzO9-jy3rBHnig4/s400/P1060467.jpg)
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.
EASY ENCHILADAS
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:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61Z-00JzUHa4Qmc0ZOoi-p-qG_5a2CN60Tf52kXYZpDTgUXit3lcOuWvCDQQVimZSCFyERoxdPPABGVpIHX0UrENhkri3g2hp-uL9AYGMS0l0YiZUBeDjV4eXM4w06AGc4itBcjrVuEBX/s400/P1060461.jpg)
Spoon chicken on other half and top with cheese:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguftFuPOIQuGU16zKhl_PwszsG8658BbAzyF7kpff82bdfunKOEXPVbrmCsmAPR46YZZBsVkWN2t_o6uXhq7H8sBflrVrCzHztiAuM6qWjjprHlYNMsdDHbKa-uxqoz26JwTNUMITN1fft/s400/P1060463.jpg)
Now roll tightly, starting on chicken side. The refried beans will act as a seal. Place enchiladas in 9x13 baking dish:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlv_SExIcllgNWbolpG42qzVBVPNEhCxrSH_mXhW8DP0lKT1jgiWXccqxxYGmq3jctWPsQY8e4ogTcY7RYeGFBVHQU7hT04-WLVh8TII-OgUV5uHP74Bry7hHZPJicRa1QZczH-PtKwy2f/s400/P1060464.jpg)
Pour remaining enchilada sauce over enchiladas. Sprinkle any remaining chicken on top:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihTcOLfb4K5w4ujP5KenOENE9wsVcpIgjSK-dKrfo-souuC8vYzULXPmwro7ppVAzXUT_nJvxOwhicuOLmmJJ0kDmibhkGaWblU102_1BlaacIC5DA5lW4Zc-_tbp6qPELlGZ95iHg_me6/s400/P1060465.jpg)
Sprinkle olives and remaining cheese on top:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw43Nl6UxZY7gek6jAJKi_AwRZg6s6PchBC4N-vvTsrQnQpPwDBPDLZEqXcf8IEyCoJ2bAiOB9eFVoR_dRspmm-h1B-xxqUsczDSQAKB9vYx2OR4h6oRJxxQfqpTC7cCHyyLzxMZM9rX_5/s400/P1060466.jpg)
Bake for 20 - 30 minutes, or until heated through and bubbly. Serve with sour cream.
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