Recipe Description


- 12 corn tortillas
- vegetable oil
- 3 cups enchilada sauce
- 2 cups cooked chicken**
- 1 can refried beans
- 1 cup grated cheddar cheese

**You can use any other cooked meat besides the chicken or use tow cubes of diced, sautéed vegetables. You can season the mixture with chili powder, cumin, add garlic and onion and roasted peppers. The refried beans hold it all together.


1. Heat a sauté pan and fry the tortillas on both sides very briefly until they soften but not brown. Fry them up quickly and then drain them on a baking sheet lined with paper towels. Prepare a 13×9 baking dish by pouring in a thin layer of enchilada sauce. Have some the enchilada sauce in a cake pan and dip one side of each tortilla in the sauce and then place it on a baking tray with the sauced side up.

2. Combine the cooked chicken with the refried beans and season to taste with salt and pepper and other seasonings, if desired. Place about a third of a cup of filling on each dipped tortilla, roll up and place in the prepared baking dish. Fill all the tortillas, line them up in the pan and pour on the remaining enchilada sauce over them.

3. Top with grated cheese and bake in a 350 degrees oven for about 30 minutes. Serve with sour cream on the side.