enchiladas

what you need:

  • .5 cups yogurt
  • left over chicken, cut into small cubes
  • 1 lime
  • 1 tbs cumin
  • .5 tbs chili powder
  • 1 tsp cayanne pepper
  • .5 onion
  • .25 cup finely chopped fresh cilantro
  • 1 large or 2 small cloves of garlic
  • 2 cups cheddar or mexican blend cheese
  • 1 can black beans, drained & rinsed
  • 1 tall jar of salsa (roughly 20 oz)
  • roughly 8 flour tortilla shells
  • olive oil

what you do:

  1. preheat oven to 350F
  2. mix chicken, spices, yogurt, beans, cilantro, and 1 cup of cheese in a bowl
  3. sautee onions with garlic until translucent, add to the bowl
  4. zest the lime into the bowl
  5. cut the lime in half and squeeze 1/2 into the bowl
  6. add salsa to the mix–just enough to make sure you have a good consistency, not too watery
  7. spray the bottom of a large rectangle baking dish with pam or use olive oil
  8. spoon the mix into a tortilla, wrap it, and place it seam-down in the dish
  9. do this until you run out of mix, tortillas, or room in your dish
  10. remember you can usually squish a lot of tortillas in a dish if you have to
  11. once the dish is full, top with the remaining salsa, cheese, and lime juice
  12. bake at 350F for 30-45 minutes
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