Chicken Enchiladas

Sundays usually call for a delicious homemade meal that will leave us with some leftovers to last throughout the week. This Sunday, we had a hankering for chicken enchiladas. We ate most of them, but were able to scrape together enough for Pat to take some to work today. Unfortunately, I forgot to take a picture of the enchiladas once they came out of the oven, so this pre-baked picture will have to suffice.


Chicken Enchiladas

2 chicken breasts, meat removed and pulled apart (I used a rotisserie chicken and just used the breast meat and saved the dark meat for Pat - he LOVES it!!)
1 cup chicken broth
1 cup Cacique Crema Mexicana - this can be found in most stores probably in the dairy section. See picture below. Alternatively, you could probably use heavy cream or even cream cheese.
2 oz. diced green chile (I used about half a can)
1 can pinto beans
Combine all of these ingredients in a pot. Bring to a low boil over medium heat, and then lower the heat to allow everything to simmer until most of the liquid has evaporated. Season this mixture with salt, pepper, and a little cumin.

For the next step, you will need:

lots of shredded cheese
enchilada sauce
tortillas

Spray a 9"x13" pan. Once the chicken mixture has cooled so that you are able to handle it, start to assemble the enchiladas. On a tortilla, put a large spoonful of chicken mixture and a little shredded cheese. Roll it up nice and tight, and lay it seam side down in the dish. Continue until the dish is full. Then, spoon enchilada sauce over the top, and top with lots of shredded cheese.

Bake covered at 350' for about 40 minutes, or until the sauce is bubbling around the edges. Then, remove the foil and hit it with the broiler for just a few seconds, or until the cheese gets nice and bubbly and brown. Let them cool for a good 10 minutes before cutting or tasting, or else you will burn your throat with the sauce (like I did - ouch!!).