Enchiladas and a Sneak!

I am about to share with you a very top secret recipe. It has been passed down in my family through generation after generation after... ok... well that part is a lie.  It's not a family recipe at all. But here's the thing. I made these scrumptious enchiladas that everyone raves about.  When I finally decided to share with you all how I made them, I realized how silly it all is.  Because there is so science to how these are made.  The ingredient is rather simple. Depending on where you live or how far you are willing to travel, the ingredient that makes these enchiladas amazing is worth the purchase.  Seriously.

So here is how to make:

Melissa's Amazing Black Bean Enchiladas  
(Guatemalan Style)

First I boil my chicken in water with some yummy Mexi/Latino type seasonings.  Usually I use my own spices from the cupboard but this time I just put in about a half packet of traditional taco seasoning.  Easy peasy. The amount of chicken is three large boneless chicken breasts. Because I know you all want to watch a pot while it boils....


After the chicken is done I drain the water and put it all on the cutting board and shred it.


Here's the "secret" ingredient - refried black beans.  BUT... yes there is a but... they HAVE to be GUATEMALAN refried black beans.  Why am I so persistent about that?  Because there is a huge difference between Mexican refried black beans and GUATEMALAN.  First of all.. they are way better.  So delish. I'd buy a ton of cans and eat them with every meal.  I really would.  Second it is like pudding. Or poop. However you want to look at it.  Please don't look at it as poop.  But I might have ruined it now for you didn't I?  Sorry! I work with kids and have lost my filter.

Okay back to the beans.  Heat them up, stir and then toss in the shredded chicken. Stir.


For the tortilla I use white corn tortillas.  They are close to Guatemalan tortillas as you're going to get unless you happen to have a Guatemalan neighbor who will make some for you.  OR... if you are actually in Guatemala right now and can get them at the local tortilleria.

Pile on some of the mixture and then sprinkle on a little bit of cheese. I like to use a Mexican blend of cheese.  It has to have the white cheese in it.  


Here's a close up of goodness.


I'm sure there are better ways to wrap a corn tortilla.  Like dip it in hot oil or whatever but I'm too impatient for that.  And it makes my hands sticky and oily.  So I deal with the tortilla cracking a bit.  Oops... one step I forgot to mention is before laying down the tortilla wraps, plop a dollop of enchilada sauce into the dish and spread around.  This helps. Not sure with what but it helps.


Dump the enchilada sauce on and sprinkle liberally with cheese.  I love lots of sauce and cheese on my enchiladas!


Cook at 375 degrees for about 30 minutes and check it out.


Ah... I'm drooling all over again.  Thankfully I've got some leftovers in the fridge to make more.
Here are the brands and links of the items I've used for this recipe:

Carlita Brand Enchilada Sauce
Ducal Refried Black Beans
Kraft Mexican Cheese
Guerrero White Corn Tortillas
Foster Farms Boneless Chicken Breasts

While you munch on your enchiladas, take a looky at a little sneak peak of next month's kit from Scrapbooking from the Inside Out.  It's called Resilience. Fantastic symbolism: elastic bands, a hanger, bookplates…rich, beautiful, and full of strong pattern and color, you’ll tell your story in new and inspiring ways.


My full reveal won't happen until April 15th but the first half of the DT will be revealing layouts on April 1 along with the kit. You won't want to miss it!
Thanks for swinging by! If you make those enchiladas, let me know. :)

Melissa