Well, another Mexican craving…when will it stop? I think Mexican dishes might just be my all time favorite. Last night, we had a friend come in from out of town. A few drinks, a few tail whooping at darts, and an overall great night. The best part: Enchilada Pie and chips and salsa.
Chips and salsa would absolutely be #1 on things to serve at my death row meal. I LIVE for chips and salsa. Don’t care what kind of chips, don’t care what kind of salsa. Just let me at ‘em!
I threw this meal together tonight using some cans I had stacked in my pantry. They were actually given to me my my wonderful Nana. She loaded me up on canned goods the last time I went to visit and I can’t thank her enough. She wanted to clean out her pantry and I happened to be there… score! So many great recipes have come from her graciousness.
Cook Time: 35-40 minutes
Level: Easy to medium (depending on whether or not you have to cook your chicken)
Serving Size: 6
1 can fat free refried beans
1 tsp. cumin
1 tsp. chili powder
1 tsp. cayenne powder
1 tbsp. salsa
4-6 small corn tortillas
1/2 c. chicken, cooked and shredded
1 can enchilada sauce
1 small can chopped green chilies
1/3 c. shredded cheese
Cook chicken if needed… Try the cooking method I used in my Stir Fry recipe, or just pan sear/grill. This is also a great way to use leftover chicken.
Preheat oven to 350°. Mix beans and next 4 ingredients.
Spread mixture on the bottom of a greased, 9×13 baking dish.
Break or tear e tortillas into 1/4ths and layer half of them on top of bean mixture. Top with shredded chicken. At this point you could add some corn if you had any. Pour 1/2 can enchilada sauce over top. Layer with remaining tortillas.
Pour the other 1/2 of the enchilada sauce over the tortillas and top with green chilies and shredded cheese.
Bake, uncovered, for 30 minutes or until bubbly and golden brown. Yum!
- Try this recipe with cooked ground beef instead of chicken.
- Add corn or tomatoes to the chicken layer.
- Top with a dollop of sour cream right before serving.