I’m not really the casino type. Watching the elderly and/or morbidly obese plug themselves simultaneously into slot machines and oxygen tanks in a windowless room sort of depresses me. However, I tagged along with my Dad one weekend to Foxwoods because he had a conference and my Mom and I ran around enjoying the pool, shops, and fitness room. Somewhat surprisingly, one meal was quite delicious – enchiladas at The Scorpion Bar.
I decided to try my own hand at enchiladas this week, and it was delicious. Everyone at home will like this – anyone with kids, bachelors, and women when they want to stuff their faces (you know, alone for the weekend, no one to hide your insane love of cheese and beans from…).
shredded Mexican cheese (I actually use the weight watchers kind, it tastes just as good)
strips of cooked chicken (easy way out – Perdue Short Cuts)
chopped green pepper and onion
large tortillas (I had large ones but you could use smaller ones and bake them vertically instead of horizontally in the pan).
enchilada sauce (red and green). I bought the canned kind, specifically Old El Paso
In a medium pan heat up the black beans, chicken, peppers and onion. In the meantime, preheat the oven to 350 degrees. After about 5-10 minutes shut off your stovetop burner. For each enchilada follow these steps:
1. Microwave the tortilla for about 10 seconds if you want it softer to roll.
2. Spoon on some refried beans in a strip across the center
3. Add your chicken, pepper, onion, black bean mix across this strip. Sprinkle on a small amount of cheese.
4. Roll into a tube and place in a casserole dish (I used a glass one) Repeat this until your casserole dish is full.
5. Spoon on top, in zigzags, your enchilada sauces. Sprinkle on some more cheese.
Bake in the oven for 20 minutes. Enjoy! You can have this with rice if you choose. Salsa and guacamole also go well with it but are not necessary.