Assembly Line Chicken Enchiladas

I ♥ Mexican Food!  

While it's fun to go out and enjoy it, it's not that difficult to prepare at home.  Also, it's cheaper to make (obviously) so let's talk fake-away!  Why spend the cash on takeaway meals when you can make your own and add extra of what you like!


Photos of this meal always grabs my attention.  These enchiladas are juicy, just spicy enough and packed with protein.  Two kinds of black beans - regular canned and a can of re-fried black beans plus chicken.  Yes, protein packed.



It's not hard to put together but you do use a few dishes to sort out the ingredients.  No matter, while these are baking you can load up the dishwasher or hand wash the lot. 
First you make your assembly line.  Rice, the combined black beans, cheese, chicken or tofu and sauce.  Use a plate to hold the tortillas as you make layers.




This is what the stuffed enchiladas look like before you pop them in the oven.




And here they are after baking for a half hour.  Ooey and gooey and cheesy.




If you are having weather decent enough to sit outside then by all means, this is a lovely meal to enjoy while listening to the night birds.  Pour me some wine!





One of these fat enchiladas is enough for a meal. I served this with avocado quarters.  Can't remember which wine we opened but it's more than likely a red blend.  Love those red blends.

 

Chicken Enchiladas

2 cups cooked rice

2 cups diced or shredded cooked chicken

1 15 oz. can black beans, drained

1 15 oz. can refried black beans

a package of cheddar or taco shredded cheese

1 10 oz. can of medium enchilada sauce

6 flour tortillas

To prepare you will need to have all these ingredients in bowls so you can make an assembly line.  First I placed roughly a quarter cup of sauce in the bottom of the casserole dish.

Now place a teeny bit of sauce on the tortilla followed by some rice, beans, chicken and cheese. Roll it and place in the pan.  Repeat this five more times until you have 6 fat enchiladas. Toss some of the leftover cheese over the enchiladas and bake, covered at 350 F for 25 minutes.  Pull foil off and bake another 5 minutes so the cheese is almost browned.

Wait 5 more minutes to extract an enchilada.  Watch out, they will be hot and sear your mouth!  Serve with avocado or salad.  Wine was nice too.

I am sharing with Beth Fish's Weekend Cooking Series.