Isaac and I have a tradition where we cook together on Tuesday nights. It’s good bonding time and hopefully Isaac is learning a little about cooking. I love it and hopefully he does too. I find a lot of really delicious recipes on The Food Network and this one is one of my kids’ favorites. It’s great for making during the week when you want something delicious and homemade, but is just easy to assemble and only takes a little time in the oven. .Enjoy and tell me what you think!
One 15 ounce can refried beans (about 1 cup)
½ teaspoon dried oregano
12 ounces (3 cups) shredded Monterey Jack cheese (but I use any shredded cheese)
½ rotisserie chicken, meat shredded (about 2 ¼ cups) (I use maybe a cup of chicken)
Freshly ground pepper
One 16 ounce jar medium spicy tomato salsa
Twelve 6 inch corn tortillas
Sour cream for serving
Directions:
- Preheat oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
- Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover bottom of a 9-by-13 inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
- Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about ¼ cup filling per tortilla) . Roll the tortillas up like a cigar, then transfer them to the baking dish seam side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
- Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and avocado slices.
