Enchiladas

I love Mexican food. How can you go wrong with chips, salsa, guacamole, lots of cheese and delicious sauces? I have made these enchiladas with ground beef, chicken and beans. I am sure shredded pork or beef would work well too. If you are looking for an easy way to prepare the meat, use a crockpot. Take 1lb of chicken breasts, pork shoulder or beef and put it in the crockpot with a jar of salsa and a cup of water. Cook on low for 6-8 hours and shred the meat with 2 forks before filling the enchiladas. Cooking ground beef or cubed chicken in a pan before filling also works.

8-10 flour or whole grain tortillas
28oz can of mild red enchilada sauce
1lb of cooked beef, chicken or pork
1 can of fat-free refried beans
2-3 cups of shredded cheese

Preheat oven to 350. In a 9x13 pan, spread a few tablespoons of the enchilada sauce on the bottom of the pan. Take a tortilla, spread with beans, a few spoonfulls of meat, sprinkle with cheese and roll up. Place in the pan and continue assembling the remaining tortillas. When the pan is filled, pour the enchilada sauce over the tortillas and top with cheese. Bake uncovered for 25-30 min.