Bean Enchiladas

Beans
2 c dried Pinto Beans
1 Onion, chopped
6 cloves Garlic, minced
1 slice Smoked Bacon
1 Beer
1 T fresh Oregano, chopped
1 T Paprika
1 T Cumin
1 Bay Leaf
1/4 t Cayenne Pepper
1 T Salt
8 oz Sour Cream

Cream Sauce
3/4 c Onion, chopped
1/4 c Carrots, chopped
1 Tbs Garlic, chopped
2 Tbs Water
2 Tbs Chicken Glaze/Bullion
1/4 c Flour
1.5 c Heavy Cream
4 oz Mushrooms, sliced


1.5 c Cheddar Cheese, grated
8 Tortillas

Soak the Beans overnight. Boil the beans with the Onion, Garlic, Bacon, Beer, Oregano, Paprika, Cumin, Bay leaf, and Pepper for 1.5h-2h. Add the salt and let sit for 15 minutes. Add Sour Cream to Beans.

Cook the Oil, Onion, Carrots and Garlic over medium-high heat until softened. Add water and Chicken Glaze; stir until combined. Add Flour and stir to combine. Add Heavy Cream and cook until heated. Put the Cream Mixture in the blender and blend until smooth. Add the Sour Cream and Sliced Mushrooms to the Cream Mixture. Cook the Cream Mixture until heated. Add the 1 cup of cream mixture to the beans.

For each tortilla, place some of the bean mixture on the tortilla, add cheese, and roll. Place tortillas in a baking pan (13x9x2). When all the tortillas are rolled, pour cream sauce on top of rolled tortillas. Bake @ 350 for 20 minutes (You're just melting the cheese)

Chicken Enchiladas Christy-style

So I was making an old recipe I have for enchiladas, but I had to modify it for my diet. It originally called for canned soups and so I made a replacement for the canned soups. My husband thought that the replacement sauce was blog-worthy so here is the whole recipe.

You need flour tortillas for this recipe and I like to make my own.

Flour Tortillas - 8
2 c Bread Flour
1/4 c Fat (Lard, Butter, Shortening, etc.)
1 tsp Salt
3/4 c Warm Water (105-115 degrees)

Preheat oven to 450 degrees. Mix all ingredients together in either a mixer with a bread hook or by hand until smooth. Separate dough into 8 balls and let rest for 10 minutes or so. Roll the balls in rounds (they won't be perfect but who cares) - if the balls resist being flattened, let them rest for longer. Cook the tortillas on a cookie sheet for 4 minutes (you'll have to cook them in separate batches).

Chicken Enchiladas - 6 - 8
9x12x2 Baking Pan
Oil
2 Chicken Breast, cubed
1/4 c Taco Seasoning
3/4 c Onion, chopped (about half an onion)
1/2 c Black Olives, chopped
3/4 c Onion, chopped (the other half of the onion)
1/4 c Carrots, chopped
1 Tbs Garlic, chopped
2 Tbs Water
2 Tbs Chicken Glaze/Bullion
1/4 c Flour
2 c Heavy Cream
16 oz Sour Cream
4 oz Mushrooms, sliced
1 c Cheddar, grated
1 c Monterey Jack, grated
6-8 Flour Tortillas

Preheat oven to 350 degrees. Heat Oil, Chicken Breast, Taco Seasoning, Onion, and Black Olives in a skillet over medium-high heat. Cook until the chicken is cooked and the onions are soft. Set Chicken Mixture aside. Cook the Oil, Onion, Carrots and Garlic over high heat until softened. Add water and Chicken Glaze; stir until combined. Add Flour and stir to combine. Add Heavy Cream and cook until heated. Put the Cream Mixture in the blended and blend until smooth. Add the Sour Cream and Sliced Mushrooms to the Cream Mixture. Cook the Cream Mixture until heated. Add 1 cup of the Cream Mixture to the Chicken Mixture and stir to combine. Put 1 cup of Cream Mixture in the bottom of the baking pan. Set Aside Cream Mixture. Combine the Cheddar and the Monterey Jack. Roll the tortillas with Chicken Mixture and Cheese Mixture and pack into the pan once rolled. Add the remaining Cream Mixture and Cheese Mixture on top of the rolled tortillas and bake for 30 minutes.

I hope you enjoy them :)