Quick Enchiladas!

This recipe is dedicated to my sister who never, ever has time to cook. I miss texmex with you!

These are something new I tried tonight, and let me tell you- they were easy, delicious, and filling.

You'll need a bit of preparation, but on a night where you have the ingredients on hand it's amazingly effortless.

Corn tortillas, frozen.

You'll need corn tortillas, but if you can't find them you can use tortilla bread (made with flour). I could find recipes for both the corn and flour tortillas online, it's so basic and simple I'll leave it to you. You will also need a can of salsa, but if you cannot find salsa, use onions, tomatoes, and chilis and make a sauce that way. You'll also need to preheat your oven to 400 degrees.

The recipe:
1 can of tomatoes or 2 tomatoes chopped
1 green onion
1 small white onion chopped
2 spoons texmex spice (I made my own)
1-2 chicken breasts (I used one)
2 tsp chopped garlic
salt and pepper
2 red and yellow peppers
1/4 a cabbage
1/2 cup black beans
1/2 cup corn
1 cup cheese, shredded
7-10 corn tortillas

(We also made refried beans)
1 can of pinto beans or fava beans pureed
1/2 of the white onion from above
1 tsp of the garlic above
3 tbs the tomatoes above
a small amount of the spice mixture
some cheese, shredded

Sautee 1/2 onion chopped, 1 tsp garlic until brown. Add 3 tbs tomatoes and fry for 5 minutes. Mix in spice mixture and add to your beans. Place the beans in a dish and spread evenly, sprinkle a few black beans on top for texture.

Saute 1/2 onion, peppers, garlic, cabbage, 2 tbs of tomatoes, spices, and chicken. When all is cooked, add beans and corn and cook an additional 5 minutes.

In the remaining oil in the pan lightly fry your tortillas (if using flour, skip this step).

Roll the mixture in the tortillas and place into  shallow ovenproof dish. The seam needs to be facing downwards to keep the shape. You then need to add your tomatoes to a bit of salsa and make a sauce, spread that on top. Add as much sauce as you want, we only like a bit.

Lastly, sprinkle both the enchiladas and the refried beans with cheese.

Bake for 20 minutes, or until browned an the cheese is melted.