Thursday, May 5, 2011

Happy Cinco De Mayo

                  Our Favorite of all time Chicken Enchiladas 

About 8-10 Lg Flour Tortillas (I have used corn before and its good also, but we like the flour)
3-4 chicken breasts, cook and shredded
1 lb. Cheddar/Monterey Jack cheese grated (or more if you love cheese)
1 Lg Can Green Enchilada Sauce (I think its about 28 oz.)

cook and shred (or cube) chicken put whatever seasoning you want I use garlic salt with parsley, set aside.
Pour 1/2 can of the Green Enchilada Sauce in 9x13 pan or large casserole dish, this is so you can coat your tortilla on both sides..
add Chicken and sprinkle as much cheese as you want then roll up and continue with each tort until the pan is full of rolled tortillas filled with chicken and cheese..
Pour remainder of Green Enchilada over top and sprinkle the rest of cheese on top.
Put in 350 degree oven for about 20-25 min. uncovered
I hope this makes sense I just do it off the top of my head, its what I fixed last night for Joshua's birthday party because it is his favorite meal..Super Quick and Easy..Then I made this Black Bean recipe and it was super good..rave reviews..Thank you Best Bites..

Quick and Easy Black Beans
2 Cans Black Beans, drained and rinsed
1/2 T olive oil

2/3 C diced onion

2-3 garlic cloves, pressed or finely minced

2/3 C chicken broth (or water, I use broth for extra flavor)

1/4 t cumin

1/4 t coriander

1/4 t oregano
1/2 t salt

1/4 t pepper

1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

Makes 6 1/3 C servings