Tortillas
1 can of enchilada sauce
1 can of chicken (15oz) or 3 chicken breasts (shred)
1/2 block of cream cheese or sour cream or yogurt
1 Can Black beans or pinto
3 garlic cloves
1 T oregano
1 sauteed onion
salt and pepper
Warm everything in a pot.
Shred cheese and add to the mixture inside the tortilla
Can do 2 different ways:
#1- (the final product are saucy and soft filled tortillas)
roll warmed mixture into tortilla, line up in a greased 9x13 pan, pour more sauce over it and cook, 350 for 20 min
#2- (the final product are crispy and crunchy filled tortillas), I love these crispy tortillas frozen,
heat oven 425, roll warmed mixture into tortilla, space the tortillas apart not touching, place seam down on a greased baking cookie sheet. No sauce. Spray rolled tortilla lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Serve with rice and beans and avocado or Guacamole (look at part 3 of the recipe)
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