Tuesday, January 20, 2009
The ingredients: 2 chicken breasts, cooked and shredded (I usually use a can of Costco chicken)
1 can refried beans
1 jar (or can) of enchilada sauce (29 oz)
2-1/2 cups shredded cheddar cheese
Mix refried beans, chicken, 1 cup shredded cheese, and 3/4 cup enchilada sauce. Heat corn tortillas briefly in microwave to make them easier to roll. Place a stripe of filling down the center of each tortilla, then roll and place in casserole dish. When pan is full, pour remaining enchilada sauce evenly over the top of the rolled tortillas. Use a spoon to spread it evenly if needed. Sprinkle remaining cheese over the top. Bake at 350° for about 20 minutes or until heated through. Serve hot with corn bread. Serves 8.