Enchiladas
I was craving Mexican but didn’t have much time to cook so I made these for dinner one night. They’re super fast, really easy and gave me leftovers for days!
Ingredients:
- 6-10 Tortillas
- 1 tbsp olive oil
- 1 can refried beans
- 3 large chicken breasts
- 1 onion diced
- 1 bell pepper diced
- 1 ½ cup shredded cheese
- 1 package Taco seasoning
- 1 large can enchilada sauce
Serves: 6-8
- Dice chicken breasts into little pieces. Add 1 tbsp olive oil to a skillet with chicken. Mix in a generous amount of taco seasoning (about 2 tbsp). Cook all the way through (about 10 minutes).
- Cook refried beans on the stove over medium heat until warm all the way through.
- Wrap tortillas in a wet paper towel and microwave for 45 seconds.
- Take a tortilla, and put beans, chicken, cheese, some onions and bell pepper into it. Wrap it up like a burrito, with the ends just barely tucked under. Line side by side into a Pyrex dish. Continue to do this with each tortilla until a big Pyrex dish is filled.
- Pour the can of enchilada sauce all over the tortillas.
- Sprinkle cheese over the top.
- Bake at 375 for 20 minutes, or until the cheese is browned on top and the sauce is bubbling.