I know you know what I mean.
You are probably reading this blog post thinking the same, and cursing me for making you think about enchiladas at a time like this. I'm sorry to add to the problem. (I'm so not sorry!)
It's Christmas week. Despite best intentions to get my mind off chocolate, candy canes, and cookie dough for a little while, my running route on Saturday inadvertently took me past a Mexican restaurant and two bakeries.
Two sweet, doughy, cinnamon sugary-smelling bakeries. Within a mile distance of one another and my house. That's weird.
Inadvertent, I swear.
The next few miles were spent trying to talk myself out of having frosted cinnamon rolls for dinner. That ever happen to you? It's a tough spot to find yourself in, my friends.
Fortunately enchiladas don't sound nearly as irresponsible. Random for the week before Christmas, maybe, but not irresponsible.
Especially not when we've got a few key things going on here:
1) Cheese. Melty, gooey, fix-your-life cheese. But not too much!
2) Lean ground chicken and hearty beans. Trick your brain into indulgence mode.
3) Oven-baked geniusness. (That's totally a word.) Take the day off, oil. See ya later, deep-fryer.
This recipe is a snap to put together. Since the filling is already cooked by the time these cheesy amigos go in the oven, you're basically just crisping the tortillas and getting everything good and melty. I let mine crisp up naked, but feel free to top with extra salsa and cheese before baking if you like 'em extra dreamy.
What's that? You want to add more cheese on top? Go for it. An extra sprinkle never hurt anyone. Sour cream? Heck, yes! And a side of rice would be swell too, while you're at it. All good life choices today.
Baked Chicken Enchiladas
Adapted from Eating Well
1 small onion, chopped
1 lb ground chicken
16 oz can fat free refried beans
1 3/4 c salsa
4 1/2 oz can green chili peppers, drained
1/2 tsp chili powder (optional)
1 c shredded cheese, Mexican blend or Monterrey Jack
8 flour tortillas
Sour cream (optional)
Coat a large skillet with cooking spray, and place over medium-high heat. Cook the onions until they are soft and browned, about 5 minutes.
Add the chicken and cook until browned, about 5 minutes, stirring to crumble. Drain any excess liquid from the pan.
Add the beans, salsa, chili peppers, and chili powder (if using), stirring to combine. Cook until heated through, about 3 minutes.
Add the cheese, and stir until the mixture is melty and gooey, about 3 minutes.
Spoon about 1/2 cup of the chicken mixture onto each tortilla, and roll up tightly.
Coat a 13 x 9 inch baking dish with cooking spray. Place the tortillas in the dish seam-side down, and bake until crisp and golden, about 20 minutes.
Top with extra salsa, cheese, and sour cream as desired.