Friday, December 1, 2006

Chicken Enchiladas with Refried Beans and Jack Cheese

Copyright 2007, Robin Miller: Quick Fix Meals

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
One 15-ounce can refried beans
One 4-ounce can diced green chiles, drained if necessary
1/4 cup prepared salsa
2 tablespoons chopped fresh cilantro
Four 8-inch flour tortillas
1 1/2 cups shredded Mexican cheese blend

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes. Stir in the refried beans, chiles, and salsa and simmer for 2 minutes to heat through. Remove from the heat and stir in the cilantro.

Arrange the tortillas on a flat surface. Top each with an equal amount of the chicken mixture. Roll up the tortillas and place side by side in a shallow baking dish. Top the tortillas with the shredded cheese.

If you're stopping here:

Cover the dish with plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.

When you're ready to eat:

Preheat the oven to 400 degrees. Remove the plastic wrap from the baking dish and bake until the cheese is golden and gooey, 15 to 20 minutes.

Michelle's Notes:

I used 2 previously cooked chicken breasts, diced them, and added them to the skillet after sauteeing the onions and garlic for a few minutes.

I also used enchilada sauce instead of salsa. I topped the "enchiladas" (these are really burritos) with a bit more sauce and only a couple of tablespoons of cheese.

Cooking these in the toaster oven meant they were done in about 10 minutes.

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