Description

The American version of Mexian enchiladas are delicious, filling and easy to make. Serve them hot from the oven, or let them cool and freeze individual portions in containers for freezer meals.

Ingredients

• 2 very large chicken breasts
• salt, pepper, garlic powder, onion powder, chili powder, to taste
• 2 T. vegetable oil
• ½ c. water
• 1 can refried beans
• ½ c. shredded cheddar cheese
• ¼ – ½ c. salsa
• chopped green onions, optional
• sour cream, optional
• Enchiladas:
• 8-10 small flour tortillas
• 2-3 c. cheddar cheese, shredded

Steps

1. Season chicken breasts generously with salt, pepper, garlic powder, onion powder and chili powder. Brown in a pan. When both sides are browned, add the water to the pan, cover, and finish cooking. When chicken is done cooking, drain water and shred chicken with 2 forks.
2. Preheat oven to 350 degrees.
3. Heat refried beans in a small pot and mix in salsa and cheese. Stir this mixture in with the chicken.