Friday, February 24, 2012

can't resist enchiladas

I don't eat a lot of authentic Mexican food. It's probably because I don't know how to cook it. I'm not sure what is supposed to be in an enchilada, but this is my recipe and my family can't resist them. I came up with this on a whim after knowing that there was no way a true enchilada would have cream of chicken soup in the recipe. It makes at least a 9x12 pan and sometimes an extra 8x8 pan too. Stuff 'em full and stuff 'em in the pan. After they are baked and topped with sour cream and guacamole...they are so yummy. Are you having a lot of people over? Even the big guys are stuffed after just ONE.

enchilada ingredients


  • Box Zatarain's Black Beans and Rice mix (follow box directions)
  • 1 can black beans
  • 1 can refried beans
  • 3-4 chicken breasts (boiled and shredded) or 1-1.5# ground beef
  • 3 cans enchilada sauce
  • Shredded cheese
  • 10-12 LARGE burrito shells
assemble the enchiladas


  1. Cook the meat
  2. Cook the black beans and rice box according to box directions
  3. After the meat is cooked, add one can of enchilada sauce
  4. Set up assembly station
    1. Lay out burrito shells
    2. Smear on refried beans
    3. Layer on a scoop of black beans, rice mix, meat, and cheese
    4. Fold in ends and roll up
    5. Lay in greased 9x12 pan
  5. After your pan is filled with lined up enchiladas, dump the two remaining cans of enchilada sauce all over the place. Trust me, you can't have too much sauce.
  6. Sprinkle more cheese on the top
  7. Bake at 350 degrees for around 45 minutes. I do find that even though everything is pre-cooked, it takes awhile to get the inside really hot. You can of course modify this.

Top with your favorite toppings and enjoy! Just one of these will stuff you up and it doubles as excellent leftovers. 

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