quick enchiladas and beans

{Updated 4/14/11}

Chicken enchiladas (the lazy woman’s version) and refried beans (without the refry): this is one of my all-time favorite meals.  Not just because it’s easy to make with simple ingredients, but also because it makes me think of New Mexico. 🙂

These enchiladas I made a few nights ago didn’t have any green chile…*sniff sniff*…but they were still pretty darn good.  And fortunately, I remembered to put the beans in the crockpot first thing in the morning, so they were ready by dinnertime!


I can’t exactly say I have a recipe for this–it depends on what I have on hand at the time.

Here’s what I usually do:

-Boil some chicken (thighs, breast, whatever) and then shred it.  Or just buy a rotisserie chicken and shred.

-Combine chicken with some sour cream (or plain yogurt), some salsa (and/or green chile) and a few herbs/spices (salt, garlic, oregano, chile powder, cumin, cilantro, etc).  If I have some homemade chicken broth on hand I add about a half-cup.

-Layer in a baking dish:

  • Chicken mixture
  • Two layers of torn-up corn tortillas
  • Shredded cheddar cheese

-Repeat layers until it’s all used up.

-Bake at 350 for 25-30 minutes.


For the un-refried beans, I combine 3 cups dry pinto beans (no need to soak) in a crockpot with 9 cups of water.  Add 2-3 tsp. salt, some chopped onion and garlic.  Cook on high for 8-ish hours.

When I made these a few days ago, I was gone for 10 hours and they turned out fine.  I like to mash half of the beans and then mix the mashed portion back into the whole beans.  Infinitely superior to canned refried beans!!

If you need a good homemade salsa recipe to go with your south-of-the-border meal, try this one, compliments of Eric’s salsa-loving sister. 🙂


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3 Responses to quick enchiladas and beans

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