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
- 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)
- Heat oven to 400 degrees F.
- 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.
- Once chicken is cooled, shred with a fork and add the rest of the white onion (chopped) to the chicken.
- 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.
- 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.
- 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!
- Serve with sour cream and cilantro! 🙂
Homemade Refried Beans
- 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
- In a large crockpot add all of your ingredients! It’s that simple.
- Once all ingredients are in the crockpot, give it a good stir.
- Cook on high for 4 hours and low for 2 hours.
- Once done cooking, I tasted my beans and they definitely need some extra salt. This is your preference.
- 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!
- Now, enjoy! I sprinkled mine with a little bit of queso fresco and warmed them up in the oven before serving. 🙂