The first session of my Mommy & Me cooking classes is over, and won’t resume until after the holidays.  In the meantime, though, I thought I’d share our most recent class with you.  With the recent swine flu epidemic, most of my students stayed home – but my favorite little guy showed up, and we had loads of fun together!

This week’s lesson is brought to you by the letter E.

Easy Chicken Enchiladas

These enchiladas are a great way to use up any leftover chicken or turkey you might have.  You can also add a variety of veggies, such as torn spinach leaves.  They are so easy to make, and the kids have a ball putting them together.

1 can black beans
1 28 oz can enchilada sauce (red)
3 cups cooked chicken, shredded
2 cups grated/shredded cheese
12 5-6 inch corn tortillas

1. Preheat oven to 350.  Heat ½ cup vegetable oil in medium skillet over medium heat.  Cook one tortilla at a time, until pliable, about 20 seconds per side.  Drain on paper towels.  Repeat with all tortillas.
2. Alternatively, you can microwave the tortillas, so they are pliable and easy to work with.  This method is easier and lower in fat.
3. Spread a ladle or two of enchilada sauce in a 13x9x2 inch glass baking dish, or enough to cover the bottom.
4. To assemble enchiladas:  Spoon a little chicken into the center of each tortilla.  Add a spoonful of black beans, some of the cheese, and little sauce.  Fold the ends of the tortillas into the center, and put a toothpick through the seam to hold them together.  Place toothpick side up in the dish.
5. When all the enchiladas are lined up in the pan, spoon the remaining sauce over the enchiladas.
6. Sprinkle with remaining cheese, and bake until heated through, about 30 minutes.

Servings: 6