Chicken Enchiladas

So it's only fitting that my first recipe post be one of the first recipes I learned to make on my own. I first learned to make these with my old friend Erin while we were college freshman at UF. My family has been requesting them ever since. I'll admit they aren't "authentic" in that I use flour instead of corn tortillas, but either will work, I just don't care for the taste of the corn ones. You can also vary what you put in them, although I've always started with chicken.

Ingredients
8 flour tortillas, 10" or burrito size
2-3 lbs cooked, shredded chicken
3 (10oz) cans enchilada sauce (I use a mix of hot & mild red sauce)
3 c shredded sharp cheddar or mexican blend cheese, divided
2 (4oz) cans chopped green chilis
2 cans black or pinto beans, drained and rinsed (optional)


Preheat oven to 400.

Mix 1 can of green chilis with the beans. Pour enough enchilada sauce into a 9x13 casserole dish to coat the bottom (about half a can, reserve remaining half for the top). Pour the remaining can of enchilada sauce into a pie plate and create an assembly line: tortillas, pie plate with enchilada sauce, a clean plate for assembly, chicken, beans, bowl with 2 cups of cheese, then the casserole dish*. This can be messy to assemble so have everything ready or cook with a friend =)
*note: you can mix the chicken, beans and cheese into one bowl if you like

Heat a non-stick fry pan (at least as wide as your tortillas) over medium heat. Add the tortillas one at a time, heating them on each side until lightly browned and air pockets begin to form*. Then transfer the tortilla to the plate of sauce coating one side. Transfer the tortilla to the clean plate, sauce side up, for filling. Then layer a handful of chicken (about 1/2 cup) in the middle of the tortilla, then a spoonful of beans (about 1/4 cup), and a sprinkle of cheese (about 1/4 cup). Then tightly roll it up - I keep the ends open - and place along a short end of the casserole dish. Repeat with remaining tortillas until pan is full - feel free to squeeze them in there good!
*note: If I don't have the time or just don't feel like it, sometimes I don't heat them first and they still turn out just fine

Once casserole dish is filled, top with the remaining can of green chilis, then the remaining 1/2 can of sauce (and any sauce left over from the assembly too - don't be afraid to be liberal with it). Top with remaining shredded cheese.

Bake in the oven until hot and bubbly and cheese is melted on top (about 20-30 minutes).


My mom always makes a double batch, not because there are usually that many people eating (nowadays just her and my dad), but because they're also awesome as leftovers.