Recipe by Dans La Lune
We have Mexican night at least once a week, and this is the perfect meal for it, sure to satisfy any craving! The white bean mash serves as a replacement for the oh so boring refried beans. You'll notice it gives a great zesty dimension to the dish. I recommend serving with sides of salsa and sour cream and a nice helping of yellow rice. Mmmmmm!
Top Review by jedimindtrick4
We thought these were great! As you can see from the picture I uploaded, we put in a few extra veggies (like the zucchini). They did seem a tad dry at first but after adding some plain yogurt on top, they were perfect. Thanks for the recipe!
- 4 -5 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon fajita seasoning mix
- 1⁄2 teaspoon onion powder
- salt and pepper
- 1⁄4 teaspoon ground cayenne pepper (to taste)
- 2 (15 7/8 ounce) cans small white beans or 2 (15 7/8 ounce) cans great northern beans
- 1⁄4 cup water
- 1 teaspoon ground cumin
- 1 (33 ounce) packageof small mexican corn tortillas
- 2 cups shredded colby-monterey jack cheese
- 1 cup shredded cheddar cheese
Directions See How It's Made
- Heat large pan with olive oil. Add chicken either whole or sliced into strips.
- Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
- Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
- Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
- Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
- Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
- Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
- With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
- Sprinkle cheddar cheese over top of the entire dish.
- Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
- Serve with a side of yellow rice and condiments such as sour cream and salsa.
- In a 13 x 9 casserole dish, spread bean paste thinly.