Enchiladas

I have to say, these are always a hit and they're really not difficult to make. It is a VERY hearty meal and expect leftovers (not a bad thing as they reheat really well). They are also a good dish to serve at a party since all the work can be done ahead of time and you can serve it with the Mexican Rice recipe also posted on the fudblog. Enjoy!

1 package of boneless chicken
Red pepper flakes
1 large onion, cut into wedges
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 package of flour tortillas (burrito sized)
Olive oil or Olive oil infused with chili peppers
Tequila (optional)
1 can of refried beans
Grated cheddar cheese (lots)
1 can of Hot Enchilada sauce
1 can of Mild Enchilada sauce

1. Preheat oven to 350˚. Trim fat from chicken and cut into pieces approximately 1 sq. inch (can be a little larger). In a wok or large pan, heat a little olive oil (or olive oil with chili peppers) and throw all the chicken in to begin cooking. Add red pepper flakes to your taste.

2. When chicken is mostly cooked, add peppers and onions (these don’t have to be completely cooked through, since enchiladas will go into the oven) and a splash of tequila. Cook until chicken is done.

3. Spread refried beans on the tortillas, top with chicken and pepper mixture and cheddar cheese. Tuck ends in and roll the tortilla (so it looks like a burrito).

4. Spray a deep baking pan with cooking spray and place the enchiladas in the pan, flap down. When the pan is full, cover with enchilada sauce and top with grated cheddar cheese.

5. Bake in the oven for 30 minutes. Serve with sour cream and salsa.