So, since I have this spastic ADD Driven need to modify any and every recipe I find, I'm just going to list the recipe as I found it, and then write it as I actually did it.
Refried Beans -
1 Tblsp Olive Oil
1 onion diced
3 Tblsp tomato paste
chili powder
1 C Vegetable broth
Saute all together until soft, mash together.
Chicken Enchiladas -
1 can of cream of chicken soup
1/2 C sour cream
1 tblsp butter
1 onion chopped
1 tsp chili poder
2 C cooked chicken breast
1 4 oz. can green chilis
8 8 inch flour tortillas
1 C shredded cheddar cheese
MY version of Refried Beans -
1 Can of Pinto Beans
1.2 tblsp Olive Oil
1/2 small diced onion (I cheat here, I always dice up a HUGE onion and save the rest in a plastic baggie - I always seem to need diced onion)
4 Jalapeno slices, Diced
1/2 Tblsp minced garlic
1 tblsp tomato paste (Saving the rest for spaghetti sauce later)
To Taste: Chili powder, cumin, cayenne, salt and pepper I like it SPICY, so I use a lot. Alternatively, you can just use taco seasoning.
Chicken Broth AS NEEDED. I also drained (Not rinsed) the pinto beans and reserved the liquid...just in case.
On medium-low heat, Add oil, onion, garlic, jalapenos and tomato paste to pan. Let cook for 5 minutes. Add beans, about 1/4 cup of broth, seasoning. Cover and let simmer. This will need to simmer about 30 minutes. (this is a good time to make enchiladas!) Stir every once in a while, and check the liquid level. It shouldn't be soupy, but it shouldn't be so dry it sticks to the pan. If it needs liquid, add some broth, if it needs thickener, add a little bean juice.
After about 30 minute or so of simmering, mash your beans with a potato masher. Taste, and adjust seasoning as necessary. If (like me) you have abit too much moisture, add in a pinch of flour. If you want them a bit more decadent, add in cheese...LOTS of cheese.
Chicken Enchiladas (although it comes close to veggie enchiladas)
Mix of Cream of Chicken Soup/Cream of Mushroom soup (leftover from yesterdays casserole = to 1 can)
1/3 C Sour Cream Mixed with 1/3 C Ricotta Cheese
1/2 Pat of butter
1/2 Chopped Onion (Good thing I had extra!)
1 1/2 Cup cooked chicken breast (Chicken from the broth made on Sunday, told ya it would come in handy)
4 oz. can of green chili
Diced Pimento
1/4 C Frozen spinach thawed and drained
Seasonings to taste (Chili pepper, cayenne, salt, pepper - Or use Taco Seasoning Packet)
4 Tortillas
1/2 C of shredded Cheese
Black Olives
Mix soup and sour/ricotta cheese together in bowl. Add a pinch of salt (if needed) and pepper. I added in a tblsp of jalapeno juice, just for a kick.
Place butter in a skillet and saute onion onmedium heat for 2 minutes. Add chicken, spinach, green chilis (just one chopped chili, or 2 tblsp) 1 or 2 tblsp of pimento (It's just for color, really) and 3 heaping tablespoons of soup/cheese mixture. Season to taste. (I forgot the soup/cheese mixture in this photo...OOPS! Just imagine it in the middle)
Stir together well, turn to medium low, and preheat your oven to 350 degrees. Place your tortillas on a plate, cover with a slightly damp towel and microwave for 30 seconds. This makes them a bit more pliable. Spread a few tablespoons of sauce in the bottom of a baking dish (I should have used a 9X9, but used a 9X13 instead...whatever works for you!)
Spoon about 1/4 of your chicken mixture down your tortilla, wrap tightly, and place seam side down in the baking dish. Cover all 4 rolled tortillas with the remainder of soup/cheese mixture. Cover with cheese, and sprinkle with olives.
Bake 25 minutes in 350 degree oven, or until bubbly and lightly browned.
I like my enchiladas with a good serving of salsa and romaine lettuce. Sprinkle a little shredded cheese over hot beans.
It was SPICY, but it was YUMMY!!
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