Easy Chicken Enchiladas
Not at all authentic, I threw this together when I had a garden full of tomatoes.
There are good homemade enchilada sauce recipes everywhere, I probably won't post one until tomato season, LOL
1/2 cup Chicken meat, shredded
Chili powder or taco seasoning. (I make my own with chili powder, cumin and a little cayenne)
1/2 Cup Cooked Rice
1 can beans rinsed and drained, pinto, black or kidney. (optional)
3/4 cup Shredded Mexican style or mild cheddar Cheese
1 each Fresh tomato, diced
1 bell pepper, diced
1 Onion, diced
2 tomatoes, diced
2 cans Enchilada sauce (or make your own!)
Large flour tortillas
Mix together chicken meat, rice, tomato, bell pepper, onion, tomatoes and chili powder/seasonings to taste. Mix in half the shredded cheese.
Put enough enchilada sauce to completely cover the bottom of lasagna pan/casserole dish.
Place 1/3 cup or so of the mixture in a tortilla. Fold ends up first, then roll up and place in the baking dish. Repeat until filling mixture is gone.
Pour enchilada sauce evenly over the wrapped enchiladas, coating the top and between them.
Sprinkle remaining cheese over.
Bake, covered loosely at 375 for 25-35 minutes. Remove cover and bake 10 more minutes until cheese is bubbling.
⭐ If you don't have chicken, browned ground beef or chorizo is good too, or use any pre steamed vegetables as a substitute for the meat. I like diced, sautéed mushrooms and extra beans for a vegetarian substitute.