Baked Chicken Flautas

I borrowed this amazing picture from Six Sisters Stuff - the source of this recipe.  This is an easy and delicious dinner idea that we've had a few times since I discovered it a few months back.  

Baked Chicken Flautas

• 4 cups cooked and shredded chicken (rotisserie chicken works great!)
• 1 cup salsa verde (the green salsa)
• 1 (8 oz) cream cheese, softened
• 1 (14 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 1/2 cups colby jack shredded cheese, divided
• 12-14 flour tortillas (soft taco size)

1. Preheat oven to 350 degrees F.
2. Line a large baking sheet (15x10x1") with aluminum foil and spray with non-stick cooking spray; set aside.
3. In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
4. Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up. 
5. Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
6. Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).

Turkey and Brown Rice Taco Burritos

Another recipe I adapted from Mel's Kitchen Cafe.  These were delicious.  I used ground beef because that's what I had on hand and I also used quinoa instead of rice.

Turkey and Brown Rice Taco Burritos

• 1 pound ground turkey (can substitute ground beef)
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cumin 
• 8 ounces tomato sauce
• 1/4 cup low-sodium chicken broth or water
• 15-ounce can black or pinto beans, rinsed and drained
• 2 cups cooked brown rice 
• 1 tablespoon fresh lime juice
• Chopped cilantro to taste
• Shredded cheddar and/or Monterey Jack cheese (about 2 cups)
• 8 burrito-sized (10-inch) flour tortillas, white or whole wheat
• Taco toppings like tomatoes, sour cream, salsa, olives, lettuce, avocados

1. In a large, 12-inch nonstick skillet, cook the ground turkey, onion, salt and pepper over medium heat, breaking the meat into small pieces, until the meat is fully cooked. Drain any excess grease, if needed. 
2. Add the chili powder, garlic powder, oregano, paprika and cumin and stir well to combine. Stir in the tomato sauce, chicken broth and beans. Simmer for 5-6 minutes. 
3. Stir in the rice, lime juice and cilantro until the mixture is evenly combined. Cook until the rice and other ingredients are hot and bubbling, 2-3 minutes. 
4. Fill each tortilla evenly with the hot meat and rice filling. Top with cheese and roll the tortilla up burrito style, tucking in the ends. 
5. Serve immediately (or keep warm in a 200 degree oven until ready to serve) smothered with any or all taco toppings.

Crispy Southwest Chicken Wraps

We love these wraps from Mel's Kitchen Cafe and somehow they've slipped my postings.  These wraps can also be frozen and re-heated for a quick meal.  We love to dip them in sour cream and/or salsa and guacamole.

Crispy Southwest Chicken Wraps

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Black Bean and Butternut Enchilada Skillet

I received some butternut squash from a neighbor and decided to try it in this skillet meal from Mel's Kitchen Cafe.  It was unexpected and delicious!

Black Bean and Butternut Enchilada Skillet

• 1 tablespoon oil (olive, coconut, canola, etc.)
• 1/2 cup chopped red or yellow onion
• 2 cloves of garlic, finely minced
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
• 2 cups green enchilada sauce (preferably homemade)
• 2-3 cups cooked, cubed chicken
• 1/4 cup chopped cilantro
• 6 ounces (1 1/2 cups) shredded Monterey Jack cheese

1. In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
2. Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
3. Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
4. Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.

Black Bean and Mango Quesadillas

This was the most unique quesadilla I've ever made and surprisingly delicious.  Ben thought it would have been great with the addition of chicken too... maybe next time.  I found this recipe at Our Best Bites.

Black Bean and Mango Quesadillas

1  cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas

Preheat a non-stick griddle or skillet to medium high heat.

Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Sprinkle with a couple pinches of salt and a few cracks of pepper.  Gently stir to combine and place in fridge to chill.
Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir.  Cover with plastic wrap and prick plastic with a fork to vent.  Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot.  Use a fork to lightly mash beans, leaving some beans still in tact.  Season with salt and pepper to taste.

Lightly brush pan with a little oil and place tortillas on it.  Sprinkle tortillas with pepper jack cheese and cook until cheese is melted and tortillas are toasted and golden brown.

Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half.  Use a pizza cutter to cut into wedges.  Serve with sour cream if desired.

Tex-Mex Enchilada Casserole

A few weeks back I bagged the regular dinner schedule and we had almost an entire week of Mexican food.  I don't cook to please the kids - we all know that can be hard to do - but if Ben likes a meal I consider it a success and this was definitely a success.  The ingredient list is long but the casserole actually comes together quite quickly.  You could also easily omit the meat and it would still taste great.

Tex-Mex Enchilada Casserole

• 14 corn tortillas cut into thirds
• 1 1/2 pounds ground beef or turkey
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 cup frozen corn kernels
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 tablespoons chile powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 1/2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste
• 8 ounces cheddar cheese, shredded
• 8 ounces Monterey jack cheese, shredded
• Chopped cilantro for garnish

1. Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
2. Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 10-15 minutes.
3. In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
4. In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
5. Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.  (I was only able to get 2 layers.)
6. Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

Baked Chicken Taquitos

These were so good!  I'm not sure why I've never made taquitos before but I will definitely be making these again.  Like most kids, my kids love anything they can dip in something else so these were a hit with the kids.  We tried them dipped in guacamole, salsa and ranch dressing.  I didn't have corn tortillas so I used the uncooked flour tortillas from Costco.  I cooked them lightly on each side before wrapping them up with the chicken filling to bake in the oven.  I also did not spray the taquitos with cooking spray or sprinkle them with Kosher salt.  This recipe came from Mel's Kitchen Cafe. 

Baked Chicken Taquitos

4 ounces cream cheese, softened
1/4 cup green salsa  (I used Herdez salsa verde.)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro  (I used about 1 teaspoon dried.)
1 green onion, sliced finely, white and green parts to equal about 2 Tablespoons
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (I used sharp cheddar.)

small yellow or white corn tortillas (or regular-size flour tortillas)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare this step ahead of time and keep the mixture in the fridge.)

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher salt on top. 

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.

Creamy Green Chile Chicken Enchiladas

 

These would have looked so much prettier had I remembered to sprinkle the fresh chopped cilantro on top!  Oh well, they were still very tasty and I will definitely be making them again...a great option when you crave a white sauce enchilada.  

Filling:

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Pineapple Salsa Chicken

I love crock pot meals - just throw everything in and let the crock pot do the work! I made this with mild salsa but I think I'd like it even more with medium - just needed a little extra kick, in my opinion. I also used two cans of black beans because I was out of white beans. You can really use whatever you have on hand. This recipes comes from the Sisters Cafe.

Pineapple Salsa Chicken

6 fresh or frozen chicken breasts
1 (20 oz.) can crushed pineapple, drained
1 (15 oz.) can black beans
1 (15 oz.) can white beans
2 cups mild or medium salsa

Tortillas or tortilla chips and garnishes: sour cream, avocado, tomatoes, lettuce, cheese, etc.

Place chicken in crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Using tongs, remove chicken to a cutting board and shred with two forks. Mix chicken back in with rest of ingredients. The mixture will be quite soupy so you may want to drain off the excess liquid before serving, especially if eating in tortillas. The leftovers can be frozen in a freezer-safe ziploc bag and reheated in a crock pot another day.

Breakfast Burritos

I don't think we've ever had these for breakfast. This is a favorite of our family when we're doing breakfast for dinner. They're so quick and easy to make and full of flavor. Last night we used leftover crepes I pulled from the freezer but usually we use tortillas. We just throw in whatever vegetables I have on hand that "fit" and usually, cheese, ham and/or bacon.

Breakfast Burritos

Eggs, mixed with a little bit of milk and scrambled, salted & peppered (I use 8.)

Grated cheese, last night we used Mozarella but cheddar works great too

Avocado, sliced thin

Tomato, diced

Bacon, cooked and crumbled OR ham, cubed or sliced into thin strips

Onions, grilled

Bell peppers, grilled

Heat the tortillas (or crepes), sprinkle with cheese, add eggs and other ingredients. Roll up and enjoy!

Cafe Rio at Home

My cousin Liesel let me in on the secret recipes for Cafe Rio goodness in the comfort of your own home. :) My five year old has reverted to his old picky self lately and won't go near anything with "little green things" in it. But my three year old ate this up.

Cafe Rio's Sweet Pork Barbacoa

Pork Roast
*Cook pork in crock pot on low for 5-6 hours. Drain water and fat; then shred pork. Return to crock pot and add:
2 cups sugar (I think 1 is plenty.)
1 can Coke
1 pint fresh salsa (Bottled salsa works.)

*Cook an additional 2-3 hours. Serve in warm tortillas with cheese, beans (I like black), cilantro lime rice and tomatillo & cilantro dressing.  Or make as a salad with tortilla on bottom and lettuce and other toppings piled on top.

Cilantro Lime Rice

1 1/2 Tbsp olive oil
1 cup white rice
2 cups chicken broth
1/4 tsp salt
*Heat oil, add rice stirring to coat; add broth and salt and bring to boil. Cover and cook on low for about 20 minutes or until rice is tender. (Mine was done in only about 10 minutes.) Then add:
Grated rind and juice from one lime
1/2 cup chopped cilantro leaves (I used about 2 Tbsp dried cilantro.)

Tomatillo and Cilantro Dressing

1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup sour cream
1 cup cilantro leaves
3 tomatillos (remove husk cover, core and cut in half)
3 cloves garlic, minced
1/4 tsp cayenne pepper
*Put everything in blender and blend until smooth. If you refrigerate it for a while it will thicken.

Crepes

We were given a crepe maker for a wedding gift. You don't need one to make crepes but it sure makes it easy! Tonight we had chicken crepes for dinner (chicken, spinach & cheese w/ a chicken gravy) and apple pie filling and strawberry crepes with vanilla ice cream for dessert! Oh the possibilities...

Basic Crepe Batter

1 cup all purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter or margarine, melted

Place ingredients in blender. Blend 30 seconds. Stop and stir down sides. Blend 30-60 seconds more until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Makes about 16 crepes.

I pour my batter into a shallow pie plate and then dip the crepe maker in the plate quickly. Then I allow the crepe to cook for about a minute. If you don't have a crepe maker I'm sure you could spray a frying pan and cook them that way. The key would be minimal batter in the pan so your crepe stays thin.

Burritos

I first tried these burritos when my friend Margaret made them for a church function we were having. There was something sweet tasting in them that I really liked. She was kind enough to give me the recipe and I have made them several times since. The great thing about this recipe is that it makes a lot of filling so you can easily get a couple pans worth of burritos or even freeze some of the filling for another meal.

Burritos

6 chicken breasts, boiled and diced (I have never used this much chicken. I usually use about 10 tenders.)

1 package Zataran's "Red Beans & Rice" mix. Cooked as package directs.

3 cups cheese

1 cup sour cream (I almost always bake with light sour cream.)

1 small jar of salsa (I always just eye this from my larger jar - I'd say 1/2 -1 cup is sufficient.)

1 4 oz. can chopped green chilies

1 can sliced olives (I omit.)

1 15 oz. can corn

1 15 oz. can black beans

1-2 10 oz. cans mild green enchilada sauce

12-15 flour tortillas

Add everything to a pot and heat on stovetop. Pour a little bit of green enchilada sauce in bottom of 9X13 pan(s). (Can use your own recipe or 10 oz. Old El Paso brand can works well.) Fill flour tortillas and lay side by side in pan. Top with remaining enchilada sauce and grated cheese. Warm in oven at 300 degrees for 20 minutes or so - long enough for cheese to be good and melted on top.

Lime Chicken Soft Tacos

This recipe is a fun deviation from your traditional tacos. The tortillas pictured are the uncooked flour tortiallas they sell at Costco. You heat them in a dry frying pan for about 30 seconds on each side. They taste so good and fresh!


Lime Chicken Soft Tacos

1 1/2 lbs. chicken breast meat cubed or shredded

1/8 cup red wine vinegar

1/2 lime juiced (If you have one of the baby limes I would use the whole thing.)

1 tsp. white sugar

1/2 tsp. salt

1/2 tsp. ground pepper

2 green onions, chopped

2 cloves garlic, minced

1 tsp. dried oregano

10 flour tortillas

tomatoe, diced

lettuce, shredded

Monterey Jack cheese, shredded

sour cream

salsa

*Could also add avacado (I did) or guacamole.


Saute chicken in a medium saucepan over medium heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for another 10 minutes. Serve lime chicken mixture in warm tortillas topped with tomatoe, lettuce, cheese, sour cream and salsa.

Chicken Caesar Wraps

My friend Molly brought these to a picnic one time and I had one of those, "Why haven't I ever thought of that??" moments. I have made them several times since.

Chicken Caesar Wraps

Flour tortillas

4-6 chicken breast tenders - fried in olive oil and seasoned (I use McCormick's Montreal Chicken Seasoning.)

Romaine lettuce - cut up (I added some spinach tonight too.)

Shredded parmesan cheese

Croutons

Caesar salad dressing - your favorite brand/recipe

Toss salad with cheese, croutons and dressing. Cut chicken into strips. Fill tortilla with lettuce mixture and chicken strips. Enjoy!

Black Bean Enchiladas

We enjoyed dinner outside tonight! When it comes to enchiladas I'm always looking for something new to spice them up. I get tired of the same old enchiladas over and over again. So here's a variation of your tried and true recipe. I broiled mine on low for another five minutes after the initial baking time and I liked the crispyness it added. I got this recipe from http://sisterscafe.blogspot.com - where else?!

Black Bean Enchiladas

Flour tortillas

Shredded Colby Jack cheese

Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (I used at least a cup - I like cheese!)
juice from canned tomatoes and chilies

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained (I used one can diced tomatoes and one can chopped green chilies.)
1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. (I added cheese on top of my chicken mixture before the other spoonful(s) of sauce.) Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese. Bake at 350 degrees for 20 to 30 minutes. (Broil for another 5 minutes or so if you want them a little crispy on top.)

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Pour half a can of enchilada sauce in bottom of 9X13 pan. Fill tortillas with meat and cheese. (I added black beans too.) Then pour rest of enchilada sauce over top and cover with cheese. Bake uncovered for 30 minutes at 350.