From: Made up as I go. | -Presoak Beans the night before -Early in the day of the meal, start a crock pot on high heat -Put everything in this list in the crock pot, and use enough veg stock to cover everything. Allow to simmer for the day. -Check doneness of beans about 2 hours before dinner is served. If they are still a bit al dente take out the meats and pour all the fluid and beans into a pot. Add veg stock if needed and boil the beans until they become tender. -Preheat Oven to 425 -Shred Chicken. Combine with some of the mixture from the beans (by the time they were done, the fluids were very reduced to a syrupy texture) and a fair amount of cheese. Stir in the can of Cream of Chicken soup. This should result in a fairly stiff mixture of all these ingredients. Should not be watery or very loose. -Dice beef. Combine with some of the mixture from the beans, and a fair amount of Cheese. Add in some black beans for extra flavor. |
| -Pour some Enchilada sauce in the two glass baking dishes, making a thin layer in the bottom. -Pour more on a dish -With clean hands, rub enchilada sauce from the dish into each tortilla, back and front as you go: -Fill each moist tortilla with some filling. Roll it up and place it seam side down in the dish. -Continue this until the mixture is gone. I used a smaller dish for beef enchiladas, and a larger dish that I filled completely with chicken enchiladas. -pour more enchilada sauce on the enchiladas, until they are almost completely submerged in it. -Cover generously with cheese. -Bake until heated through and cheese is bubbly. Makes good leftovers. |
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