Ingredients:

1 29-oz can of Tomato Sauce

1 15-oz can of Dark Red Kidney Beans

1 lb. Chicken, ground or chopped fine

8 oz. Mexican-Blend Cheese

15 Soft Flour Tortillas, taco-size

Chili Powder

Chipotle Chili Powder

Onion Powder

Garlic Powder

Ground Coriander

Cumin

1. Open the can of tomato sauce and pour into a small no-stick pot over medium heat. Rinse the can with a little bit of water and add to the pot. This is your enchilada sauce, so season to taste. I prefer a little more than 1/8 cup of chili powder, a few (and a few more) shakes of chipotle chili powder, a few shakes of both garlic and onion powder (more shakes if your spice cans have teeny tiny holes), and several shakes each of ground coriander and cumin. If you want to turn up the heat, feel free to add a little cayenne pepper. Heat through, stirring occasionally. No need to bring to a boil.

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2. In a large non-stick skillet with a smidge or two of cooking oil, cook the ground or chopped chicken over medium-high heat. Cook until you've got no pink meat left, then turn the heat down to low and add about a cup of your enchilada sauce. Open the can of dark red kidney beans and drain before adding to the chicken. Let this mixture simmer for at least 20 minutes, stirring occasionally. This would be a good time to pre-heat the oven to 325 degrees Fahrenheit.

3. Bring out a large casserole dish (I had to use both my casserole dish and my pie pan). Lay a flour tortilla in the dish and fill with a few spoonfuls of your chicken and bean mixture, a few spoonfuls of your enchilada sauce, and a few fingergrabs of your Mexican-blend cheese. Roll the tortilla and push to the edge of the pan. Repeat this process until you run out of pan or you run out of chicken and bean mixture, whichever comes first.

4. Pour your remaining enchilada sauce over the tortillas, spreading it with a spoon until it more or less evenly covers them all. Sprinkle the remainder of your Mexican-blend cheese over your sauce and place the casserole dish in the oven. Let bake for about 10-15 minutes, or until the edges of the tortillas are lightly browned and the cheese is all melty and wonderful. Serve however you want - I prefer them on a plate, with sour cream.

Makes (does a quick count) 11 enchiladas.

Vegetarians can substitute rice and vegetables for the chicken. Vegans are out of luck, because I loves me some cheese and can't think of any substitutes.