Sunday, June 27, 2010

Chicken Pinto & Corn Enchiladas

Enchiladas, like quesadillas are so versatile.

You can roll up whatever fillings you want in them.

For these, I used the leftovers from my Pinto Bean & Corn Chicken Quesadillas.

First of all... if I'm using flour tortillas are they still enchiladas?

I have no idea. I usually use corn tortillas, but I had a bunch of small flour tortillas to use up. So that's what I used!

No recipe here either, just using up leftovers.

To start, pull out your leftovers.

Shredded chicken and beans, corn and green chiles.
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Toss them together.
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A big bowl of shredded colby & pepperjack cheese.
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Coat the bottom of a baking dish with enchilada sauce.

Homemade or store bought, whatever you have.
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Now it's time to assemble the enchiladas.

Grab a small flour tortilla and sprinkle a little shredded cheese down the center.
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Then top the cheese with the chicken mixture.
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Roll it up.
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Place it seam side down in the baking dish.
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Do that until the pan is full or you run out of fillings.
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Now cover them with more enchilada sauce.
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And top with more shredded cheese.
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That's it.

Now bake for about 30 minutes at 350F, until cheese is all melty and everything is heated through.
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Mmmm.... doesn't that look delicious??
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3 comments:

Patti T. said...

I am such a silly, I was reading this and thinking isn't this the same as the last recipe. Nope two ways to use leftovers! And they BOTH sound great, way to go Spryte.

Joy said...

I love enchiladas. Those looks great!

Danielle said...

I think (let me check)Yep...last time I made enchiladas, I used flour tortillas. these look way good!