Mexican Green Enchiladas & Homemade Refried Beans

Happy Sunday!

I know I am a few days late for the recipe, I’m sorry! I was supposed to make this on the 8th but I didn’t make it until the 9th and I am now just posting it! However, this was so yummy and super simple! I spent approximately $12 at Aldi to make these two recipes and it fed close to 8 people for the Enchiladas and a TON for the beans.

In the midst of making these recipes, I forgot to take any pictures. The links where I got these recipes from have many pictures and mine looked identical! I hope you enjoy and I will be making another recipe today for lunch! Stay tuned. 🙂

Mexican Green Enchiladas

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 white onion
  • white corn tortillas
  • queso fresco
  • salsa verde (I used 1 3/4 jars)
  • 1 tsp salt
  • cilantro (garnish)
  • sour cream (garnish)

Cooking Instructions

  1. Heat oven to 400 degrees F.
  2. Boil the chicken in a stock pot with half of the white onion. Boil for about 20 minutes or until cooked thoroughly. Remove from water and let cool.
  3. Once chicken is cooled, shred with a fork and add the rest of the white onion (chopped) to the chicken.
  4. Heat up tortillas, about 5-6 at a time, in the microwave for about 20 seconds. Keep them on a plate with a damp paper towel. This prevents them from tearing when you roll them up.
  5. Dip both sides of the tortilla in the green salsa. Add the chicken/onion mixture to the tortilla and roll up. Lay the overlapping side down in a baking dish. Repeat this until you have used all of your chicken mixture.
  6. Once all enchiladas are in the pan, top with about 1/2 a jar of salsa verde and sprinkle with queso fresco. Cover the pan with foil and put in the oven for about 20-25 minutes!
  7. Serve with sour cream and cilantro! 🙂

Homemade Refried Beans

Ingredients

  • 2 lbs dried pinto beans
  • 1 white onion (chopped)
  • 4 tablespoons of minced garlic
  • 2 1/2 tablespoons of salt
  • 1 tsp black pepper
  • 2 tsp cumin
  • 10 cups of water

Cooking Instructions

  1. In a large crockpot add all of your ingredients! It’s that simple.
  2. Once all ingredients are in the crockpot, give it a good stir.
  3. Cook on high for 4 hours and low for 2 hours.
  4. Once done cooking, I tasted my beans and they definitely need some extra salt. This is your preference.
  5. I found that the best way to get the “normal” refried bean texture was to put them in a food processor on high. I tried mashing them and it didn’t work very well. However, if you like your beans a little more chunky, it is probably best to try to mash them!
  6. Now, enjoy! I sprinkled mine with a little bit of queso fresco and warmed them up in the oven before serving. 🙂

P.S. Thank you to skinnytaste.com and Pennies & Pancakes for the amazing recipes! 

Stay tuned for more recipes this March. Also, check out recipes that I have already made here!

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