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Aug 29

TACO TUESDAY: IMPATIENT BAKED ENCHILADES

Enchiladas-Baked

INGREDIENTS—

Olive oil for greasing the casserole dish

8 flour tortillas

1 store bought rotisserie chicken( have to cut or pull pieces off of chicken to create this meal)

1 can black beans

Kosher salt

I small yellow onion

1 cup fresh cilantro

1 can enchilada sauce

Sour cream

I package shredded Mexican cheese blend

DIRECTIONS—

Preheat oven to 350, while lightly greasing the cooking pan, (casserole dish) with olive oil.

2. Fold the tortillas in half and stand them side by side,  with the curved side down in the Casserole dish.

3. Spoon the torn chicken, beans, a pinch of salt some onion and cilantro into each tortilla.

4. Pour the enchilada sauce evenly over everything  and sprinkle with the cheese.

5. Bake for about 20 minutes, until the tortillas become crispy at the edges—which should be sticking a little out of the baking pan.

6. Use a spatula to transfer the enchiladas to a plate. Garnish with cilantro and a dollop of sour cream.

Sounds yummy!!

 

 

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