Chicken Enchilada-like-entities

I am not of any sort of ethnic decent that would qualify me, in any way, to make enchiladas.  Therefore, these must be called "Enchilada-like-entities" much like cheez whiz must be spelled with a "z" for legal reasons.

However....

This is something that I did with chicken leftover from a rotisserie chicken.  (See my post:  If you're going to kill the chicken.... eat the chicken!)

What you'll need:  Some cooked chicken chopped up, a can of black beans, some frozen corn, an onion chopped up, hot sauce, salt, red pepper, chili powder, Mexican cheese blend, tortillas, enchilada sauce.
(Please remember that, as with most every recipe, I mix things up based on the way they taste.  I don't have measurements.  If you don't like things spicy, don't use hot sauce; if you like things really spicy, use lots; if you don't like corn, don't put it in there; if you like jalapenos, use them; put peanut butter in it!  Do what you like!)

Step one:  Chop up your leftover chicken.  (You could use canned too.)

Step Two:  Add chicken, black beans, onion, salt, pepper, hot sauce, a handful or two of the cheese, hot sauce, and corn to a bowl and mix together.

(This is before the black beans but was a better picture.)









Step Three:  Fill the tortillas with the mixture and roll up and place seam down in a glass casserole dish.

Step Four:  Cover the filled tortillas with enchilada sauce.

Step Five:  Cover everything with cheese.

Step Six:  Bake at 350 for about 30 minutes.  Your goal here is to heat it up and melt the cheese.











That's all folks!