Here Is What I Concocted Last Night

I only knew specific ingredients I wanted to use when I started out making this. I knew I had enchilada sauce and black beans to use. I also knew I wanted to make homemade tortillas. Below is what I threw together. It turned out great!

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Flour Tortillas
from Colleen's Recipes
Print Recipe

4 cups all purpose flour
1 tsp salt
2 tsp baking powder
2 Tbsp cold shortening (or bacon grease)
1 1/2 cups hot water

Put first 4 ingredients in the food processor and pulse until well mixed. Add hot water while machine is running. Turn machine off when dough comes together. Remove dough and knead about half a dozen times or until the dough becomes smooth and elastic. Wrap it in plastic wrap and let it sit for about 15 minutes. After 15 minutes, turn dough out onto lightly floured counter and roll into balls about the size of a small golf ball. Roll out tortillas (starting in center and rolling outwards, turning often). To cook the tortillas, use an electric skillet. Keep the tortillas warm in a kitchen towel while you cook the others.

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Chicken Enchilada Casserole
from Sparky
Print Recipe

8-10 flour tortillas (depending on size)*
1 lb chicken, cooked and shredded
1 can black beans**
1 can Cream of Mushroom soup
1 can diced green chilies
1 cup sour cream
1 lg can enchilada sauce***
shredded cheese

Preheat oven to 350. Combine chicken, black beans, cream of mushroom soup, green chilies, and sour cream in a sauce pan. Heat through. Spray a 9x13 pan with cooking oil. Line bottom of pan with tortillas (cut or tear as needed). Spread 1/4 cup enchilada sauce over the tortillas. Spread 1/2 of chicken mixture over the tortillas/enchilada sauce. Sprinkle cheese over chicken mixture. Repeat one time. End with a third layer of tortillas. Top with cheese. Bake for 30 minutes or until cheese is bubbly and starting to brown.

*Used homemade.
**Used black beans from the freezer. Recipe for cooking and freezing your own beans found here
***Used homemade. Recipe here

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