I don't know really what enchilada means. These turned out so good, though, that I really don't care, and I kinda wanted to share. Thanks to Sister Carolyn for another great one!
2 tbs Extra Virgin Olive Oil
2 garlic cloves minced
1 medium onion diced
2 small sweet orange peppers diced
2 chicken breasts chopped into cubes
1 can of red beans
couple shakes of chili powder
1/2 cup of sour cream
1 can condensed cream of mushroom soup divided
1/4 cup milk
1 cup shredded cheese (I used Kroger Queso - actually more like two cups :-)
4 12-inch flour tortillas
1. Preheat oven to 350 degrees Fahrenheit.
2. Start your saute pan on medium heat; let the EVOO get hot, and add garlic, onion, pepper, and chicken. Cook until chicken is cooked through, or almost cooked through as the dish will bake for another half hour.
3. Add the seasoning, sour cream, beans, and two thirds of the can of soup. Stir to combine, and let this simmer for a bit.
4. Spray your favorite baking dish with a light coating of canola. Fill each tortilla with 1/4 of the chicken mix and roll it up like you have been taught. Place in the baking dish seam side down.
5. In a saucepan, add the remaining soup, milk, and cheese, and stir until the cheese melts and the whole mixture is hot. Pour this over the enchiladas, and throw it in the oven uncovered for 30 minutes.
I let it sit for about ten minutes before serving, and the middle pieces were still mouth-burning hot, so be careful. Enjoy with a crisp lettuce, tomato, egg, cheese, Ranch dressing and crouton salad for a fantastic Friday night high-carb meal.
May you find peace in the risen Christ!