Mmmmm Mexican food. Who can resist? Seriously, nothing quite hits the spot like Taco Tuesday. As much as I love it, Taco Tuesday has a very hidden secret, and I didn't figure it out until I was out of college.... TACOS ARE A ROYAL PAIN TO MAKE. Sure, the idea is simple, but they require so much shopping, so much prep, and not to mention the dreaded cleanup. Hint: I hate all of those things 😒
So. I found a recipe to match your craving for Mexican with your desire for an easy meal. I present...(drumroll please)....
Enchilada Wednesday! Tadaaaa.
I know, I know...not the same ring as Taco Tuesday, but it's still worth it 😉
Ingredients:
8 large flour tortillas
1 large can of refried beans, any variety
1 small can of black beans
1 large can of enchilada sauce
1 pound of chicken breasts
1/2 cup salsa
Shredded cheddar cheese
Sour cream
First, cook that chicken any way you desire. I popped mine in the crockpot for 4 hours on low so it would shred easier. Baking or boiling is fine too if that's what you choose to do. Allow the chicken to cool, shred it with a fork, and mix with salsa.
Lay out your tortillas and cover with the refried beans
Next, add your black beans, chicken, and a small amount of cheese.
Spray a 9x13 baking dish with nonstick oil. Roll up each tortilla, no need to tuck in the edges. Place the tortilla seam side down in the baking dish. Repeat with all tortillas. It will be a tight squeeze, but you can get all 8 enchiladas in a single layer.
Pop open the enchilada sauce and cover the tortillas completely.
Top with remaining cheese, cover with aluminum foil. At this point you can refrigerate or freeze until ready to bake, or move on to the next step right away.
Bake at 350 degrees for 30 minutes, until bubbling. Serve with sour cream.
This is a go-to recipe in our house when we are low on time, budget, patience, or all of the above. This week it's on the menu in preparation for my marathon of three 12 hour night shifts this weekend (um, happy Labor Day?)
Happy Enchilada Wednesday, friends!