Cook Chatty Cathy
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1 bag of Flour Tortillas
Shredded cooked chicken
Refried Beans
Shredded Fiesta Blend Cheese
Red Enchillada Sauce (recipe below)
Warm tortillas slightly until easy to roll, spread a tbsp or so of refried beans down the center of each tortilla, place a thin layer of shredded chicken onto the refried bean layer, drizzle with 1 tsp. sauce, finish with a layer of shredded cheese. Roll up and place each filled tortilla into a large baking pan sprayed with Pam. Pour more sauce over the tortillas, sprinkle with more cheese and bake in a 350° oven for 20-25 min.'s until bubbly.
Red Enchilada Sauce Recipe:
2 cups chicken broth (I use the same broth that I used to stew my chicken in)
4 Tbsp. Chili Powder
1 tsp. ground Cumin
2 heaping tsps of garlic powder
3/4 tsp. sugar
1 pinch ground cinnamon
3 Tbsp. Corn Starch mixed with just enough cold water to pour into sauce and thicken it slightly
Wisk all ingredients together in a pot over medium heat until it comes to a boil. Turn off and use as instructed above. Leftover sauce may be reserved and used in any other dish you'd like, I used my last leftover sauce in a pot of chili I made.
You may serve with diced onion, jalepeno pepper slices, avacado wedges, sour cream or green salsa as desired.
These are traditionally made with corn tortillas, but made with flour they are a totally different taste. The crispy edges of the bakes flour tortillas have a nice flavor!
Shredded cooked chicken
Refried Beans
Shredded Fiesta Blend Cheese
Red Enchillada Sauce (recipe below)
Warm tortillas slightly until easy to roll, spread a tbsp or so of refried beans down the center of each tortilla, place a thin layer of shredded chicken onto the refried bean layer, drizzle with 1 tsp. sauce, finish with a layer of shredded cheese. Roll up and place each filled tortilla into a large baking pan sprayed with Pam. Pour more sauce over the tortillas, sprinkle with more cheese and bake in a 350° oven for 20-25 min.'s until bubbly.
Red Enchilada Sauce Recipe:
2 cups chicken broth (I use the same broth that I used to stew my chicken in)
4 Tbsp. Chili Powder
1 tsp. ground Cumin
2 heaping tsps of garlic powder
3/4 tsp. sugar
1 pinch ground cinnamon
3 Tbsp. Corn Starch mixed with just enough cold water to pour into sauce and thicken it slightly
Wisk all ingredients together in a pot over medium heat until it comes to a boil. Turn off and use as instructed above. Leftover sauce may be reserved and used in any other dish you'd like, I used my last leftover sauce in a pot of chili I made.
You may serve with diced onion, jalepeno pepper slices, avacado wedges, sour cream or green salsa as desired.
These are traditionally made with corn tortillas, but made with flour they are a totally different taste. The crispy edges of the bakes flour tortillas have a nice flavor!
