This is a two day dish, packed with mexican flavor and fun!
Day one is the Enchiladas and day two is make the leftovers into a casserole. Here is the recipe for both. Enchiladas: 2 Lbs Chicken breasts 1 TBS Cumin 1/4 Cup Hatch Green Chillies 1 Tsp Salt 1 Tsp Chilli Powder 1 Clove Minced garlic I throw all this in the crock pot for 3 hours. Pull it out add 1/2 cup shredded cheddar and and fill tortillas. I use the flour/corn mixed style. Layer and top with two cans of enchilada sauce, Queso fresco and cheddar. Bake at 360 for 25 minutes. Casserole: We turn last nights enchiladas into my world famous Mexican casserole. It's easy and tastes great! 1 can black beans 1 can chopped tomatoes 1 can refried beans 1 bag corn 1 TBS Cumin, salt, smoked paprika and 2 squeezed limes. Cook above, pour in pan and chop your COLD enchiladas into 1 inch bites. Combine in baking dish and top with cheese. Bake at 360 for 30 minutes. Top with avocado and sour cream! You can eat these pictured below or as a dip with scoop style chips! Best served Blue Moon with the Orange of course!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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