Yall know I love Mexican food.  While I make my fajitas and quesadillas on the regular, I wanted to have another recipe to throw into the south of the border mix. Enter these easy enchiladas. I call these easy because they really are. Some of the recipes I was looking at seemed really complicated and lets be real here, between work and grad school, barely have time to breathe let alone cook so I’m all about quick and easy recipes that are still homemade and tasty.

A note about this recipe, it makes enough for two 9×13 casserole dishes so its the perfect freezer meal. I usually make one for dinner and then freeze the other for a busy night. I also use flour tortillas but corn would work well too – I just don’t like the texture. One final note, please pam your pan because these babies can stick!

Easy Enchiladas

Ingredients
– 12 flour tortillas shells (6” shells)
– 2-3 cups of Mexican chicken
– 1 jar or large can of enchilada sauce
– 24 oz of Monteray-jack cheese
– 1 can of re-fried beans
– 1 can of black beans, drained and rinsed

Directions
Grease each casserole dish and pour a thin layer of enchilada sauce in the bottom of the dish.

Lay a tortilla shell flat and smear a spoonful of refried beans down the diameter of the shell. Sprinkle a spoonful of black beans on top of the refried beans. Add about a 1/4 cup of salsa chicken on top of the beans and cover with cheese.

Roll up the filled tortilla shell and lay seam-side down in the casserole dish. Lay 6 enchiladas in each casserole dish.  Pour the remaining enchilada sauce over the enchilada’s, especially around the sides of the pan and between the enchiladas. Sprinkle with more cheese.

Bake at 375° for 30 minutes or until bubbly and golden brown.

Top with sour cream and enjoy!

Much Love,

M