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. 🙂