Tuesday, March 27, 2012

Super Easy Enchiladas

I am not a cook. I do not even enjoy cooking. My husband usually does all of the cooking. Yes, I know how lucky I am :) Here is a super easy recipe for enchiladas.

You will need the following:
Rotisserie Chicken
A can of Black Beans
A can of diced tomatoes 
We don't add the tomatoes. If you do you add them at the same time as the beans and corn.
A 15 oz. Can of Enchilada Sauce
(they were out of the 15 oz. so we got two smaller cans)
A can of Mexi-Corn
3 Teaspoons Cumin
Shredded Cheese - We like the three-cheese blend
Sour Cream
Black Olives
Shredded lettuce
Green Onions

1. Remove the meat from the chicken then shred - you need 2 cups but, I use the entire chicken.

2. Drain and rinse the black beans - add to shredded chicken

3. Drain corn - add to beans and chicken

4. Add 3/4 Cup of the enchilada sauce and 2 teaspoons Cumin to the corn, beans, and shredded chicken

5. Stir ingredients and add a little hot sauce for some added spice

6. Scoop a bit of the mixture onto a tortilla, sprinkle cheese and then roll it up.

7. Grease a 9 X 13 pan. Place a single layer of enchiladas on the bottom.

8. Pour remaining enchilada sauce into a small bowl, add remaining teaspoon of Cumin and stir. Then pour over the entire pan.

9. Sprinkle remaining cheese on top. As you can see from mine - Bill has less cheese than me. 

10. Bake for 20 to 25 minutes at 375. Let it sit for a bit before serving. Add sour cream, black olives, green onions and shredded lettuce as you wish. 

E N J O Y!

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