Erin’s Easy Eats

These are lazy, not-really-enchilada enchiladas. But they are delicious. My mom used to make them a lot, (she still might, who knows?) and I’ve modified the recipe slightly by using different beans and adding corn. The recipe is quite versitile – add or remove what you like to make it your own. My mom (a diabetic) cuts back on the rice, and uses black beans. I like pinto beans a lot, so I use those instead.

This makes a LOT of food, so have some hungry folks around to help you devour it. (Back in my single days, I’d freeze them too, but those days are gone from me now, and Mexican food disappears with a speed I previously thought inhuman and impossible.) Hi mom!

Ingredients:

• 1 lb chicken, cooked and shredded (or chopped)
• 1 c. cooked rice
• 1 can pinto beans, drained
• 1 can mexicorn, drained (or plain corn, your choice)
• 1 can Rotel chillies
• 2 cups Mexican cheese blend
• 2 small cans enchilada sauce (or one big one)
• 1 package burrito sized tortillas

Mix chicken, beans, corn, rice, chillies, half the cheese and one can (or half of a big one) of enchilada sauce in a big bowl.

This delicious mess is about to become better. (That’s my purple spatula on the right.)

Spray a 13×9 pan with cooking spray. Roll up tortillas with a little less than 1 cup of mixture in each (fold as you like, it’s always an experiment with me to see what technique works the best.) Top with the other can of sauce (spread it around,) the cheese. Bake at 350 for 30 minutes, let stand 5 before food carnage begins.

Tags: chicken, mexican, recipes