Enchilada Recipe

Ok, since this actually turned out yummy and a few of you asked me to pass it on, here is the recipe Lindsay passed to me for Chicken Enchiladas. She made them for us after I had Presley and Ryan begged me to get the recipe.

If I can make them taste good anyone can, even Ryan liked them-and he's my toughest critic (which ticks me off to no end since the boy can't cook anything that isn't a pre-packaged frozen meal).

Start by making Cafe Rio's chicken

1 small bottle of Kraft Zesty Italian Dressing

5 lbs of chicken (I stick mine in frozen)

1 T Cumin

1 T Chili Powder

3 cloves of garlic

Cook all items in a crock pot for 4 hours, shred the chicken and let it cook an hour longer.

This makes a ton, I used about half for the enchilada recipe and froze the rest.

I also made it the day before and stuck it in the fridge and then warmed it in the microwave when I was ready to assemble.

Enchiladas:

Ingredients: tortillas, 1 can black beans, chicken, green enchilada sauce, Hamburger Helper's Cheesy Enchilada, cheese, lettuce, sour cream, avocados, olives and salsa.

1. Make the Hamburger Helper Cheesy Enchilada package

Only make the rice, do not add meat or make the topping sauce

2. Simmer the black beans so they are hot. Also, since I COMPLETELY forgot this step, I realized it makes the beans a little softer.

3. Fill the tortillas with rice, beans, cheese (if you want extra cheesy enchiladas), and chicken. Add to 9x13 pan. Once assembled, top with green enchilada sauce and cheese.

4. Cook in oven at 350* for about 15-20 minutes or until the cheese is super melted.

If you want you can top the enchiladas with lettuce, olives and avocados.

Serve with Sour cream and salsa

We have tons of leftovers and I will enjoy eating them for days to come.