Enchiladas

I started making enchiladas with my roommates during grad school. They are really easy and can last for a few days. This makes lunches and leftovers a snap. You can make them as healthy or as unhealthy as you like :-)

Start with 1 can of corn (you can use frozen corn if you prefer), 1 can of black beans and a can of green chilies (the green chilies come in a small can and we use 1...you can use more if you like). Then I add 2 heaping Tbs of sour cream and about 3/4-1C of shredded cheddar cheese. Mix well :-)

Then, butterfly 2 chicken breasts. You don't have to butterfly them, but they cook faster and are easier to shred. Then pull out your trusty George Forman grill. You know the one, the one that was banned from the dorms. Put some garlic salt and pepper on both sides, and grill until cooked.

Once all the chicken is grilled, it's time to make pulled chicken. Take 2 forks and pull the meat apart.

Add the chicken to the rest of the filling, stir and then start assembling the enchiladas. I use corn tortillas, but you can use flour. These are the mini tortillas and I ended up making about 10.

FIRST - pour a little enchilada sauce on the bottom of your glass baking dish (we forgot to buy the sauce, so I just sprayed some Pam). This will keep them from sticking.

Then start assembling! Put a heaping Tbs of the mix inside the tortilla, roll it up and put it in the pan. Continue until the pan is full or you run out of mix.

Pour the rest of our sauce over the finished rolls, sprinkle with some cheese and bake for 15-20 minutes at 350. Everything is already cooked, so you're really just warming it all up.

We serve it with sour cream and avocados. We also use light sour cream, but feel free to use the full fat stuff. We sometimes buy the mahatma saffron yellow rice to go along with it. It's sold in little baggies in the rice aisle.

I'm sure this is not authentic, but it does the trick and is pretty darn tasty. Enjoy!