Chicken Enchiladas – Prairie Style

I am an huge fan of Mexican food, or I should say I am a huge fan of some styles of Mexican food.  I love Tex-Mex, carne asada, fresh salsa, grilled meat in flour tortillas with awesome cheese and pica de Gallo is heaven!  What I am not such a fan of is corn tortillas, and red enchilada sauce. So over time I developed my own enchiladas that fit my preferences.  Some may say they are not true enchiladas as I am not using corn tortillas, so I say call them stuffed, covered burritos .  I made these 2 weeks ago to have as a pre made meal in the freezer.  It works great to freeze and then bake, just take out the morning of the day you want to use it and put in fridge to thaw and bake as directed.  Or take out at time of baking, but add 45 minutes to the baking time.

The filling for these is actually a recipe I make for bean dip, it is awesome as a layer to fill these with, and the leftover becomes a dip or I used it in Burrito Soup(See under soups.).  Simple and easy.  This recipe is simple and easily adapted to your likes.

Ingredients:

Bean Dip Filling:

1 can re fried beans – I use re fried low fat black beans

1 block (8oz.) cream cheese

1 small can diced green chilies

1/2 cup chunky salsa – I just eyeball it.

* Combine all in a sauce pot over low – med/low heat, stir until all smooth.

1 pkg flour tortillas – any size, just depends on the size of your enchilada.

grated cheese – Again amount depends on how much you put in each one. – I used about 4 cups

2 cups white chicken meat – cooked, shredded or cubed

2 cans green chili enchilada sauce – or 1 large can(32oz)

Preperation:

* Make the bean dip filling.

* Arrange an assembly station for making the enchiladas with a lightly sprayed 9×13 pan waiting to place them in.

* Assembly is as follows: In the tortilla spread desired amount of bean dip, next place the chicken, and top with cheese.  Roll up the tortilla and place in pan seam side down.  Repeat until your pan is full.

* I tend to make a double batch and freeze a pan.

* Pour the sauce over the ehchiladas, making sure they are all covered.

* Top with remaining cheese.

* Bake uncovered at 375 degrees for about 45 minutes.  The sauce should be bubbly and the cheese golden.

* Remove from oven and let them  sit for about 10 minutes before you try to cut them.

I serve these with sour cream and fresh cut cilantro!  Enjoy!!