Shh! We're eating Chicken Enchiladas

Rain

+

Enchiladas

=

Peace and Quiet

My Favorite thing about this recipe is that we made enough for almost 40 people in one hour. And, the kids were finally quiet for a moment on a long rainy day spent indoors.

Here's what you need for one 9x13 pan:

about 3 chicken breasts (more or less if you like)

1 can black beans

1 can pinto beans

1 can diced tomatoes with green chili's

1 chopped small onion

12 smaller-ish flour tortillas

2 8oz cans green enchilada sauce (we used mild)

about 8 oz. shredded mexican blend cheese (Jacob would add much more)

the juice of one lime

Seasoned salt

chili powder

cumin

paprika

garlic powder

• Cook chicken and shred. (We cooked it mamma dean style in the pressure cooker. It's also really good cooked in the slow cooker with the tomatoes for 4-6 hours.)
  
• Place shredded chicken in saucepan with beans, onions, lime juice and tomatoes. Begin adding spices to taste. About 2 Tbsp Chili powder, 2 tsp cumin, 2 tsp garlic powder, 1 tsp paprika, a couple pinches salt.
  
• Pour about 1/4 cup of sauce in the bottom of the pan.
• Fill tortillas with chicken mixture and a few pinches of cheese. Roll up  and place seam side down in the sauce. 
• Cover with sauce and sprinkle cheese (liberally if you're a true Dean)
• Bake in 350 degree oven for 20-30 minutes or until bubbly.

Enjoy!