On Monday, March 9th 2009, my cousin, Felix, and I embarked on a journey to make beef enchiladas. After much toiling to purchase the proper ingredients and a few trips to the store later, we soon realized we didn't have time or energy to make the intended dish.

Not to be defeated we mixed it up and bit and created our own version of enchiladas.

We located a recipe for beef echiladas on allrecipes.com, a great site to finding simple or complex recipes for any dish! Because we had not planned ahead, our ground beef had not thawed enough and I decided we should just use the chicken I had in the freezer instead. No longer having a recipe for our dinner, we had to improvise and boy did we improvise!

We both agreed it was quite delicious! I'll post the recipe below...if I can remember everything we did.
Here you go (Serves 6):

Ingredients:
1.5 cups salsa
1 (15 oz) can of black beans
.5 stick butter
1 tablespoon garlic salt
2.5 cups chopped chicken breast
8 flour tortillas
1 (18oz) can echilada sauce
1 chopped clove garlic
2 cups shredded cheese (recommend fiesta blend)
.5 cup lemon juice

on the side: 1 tomato chopped, 1 cup, shredded lettuce. .5 cup sour cream

Directions:
  1. Preheat over to 350 degrees F. Lightly grease 9" x 13" baking dish.
  2. Cook chicken, salsa, lemon juice, chopped garlic and black beans lightly
  3. Melt 1/2 stick of butter, then mix 1 tablespoon of garlic salt.
  4. Use half of the butter/garlic salt mixture to spread on bottom of the dish.
  5. Spread 1/4 can enchilada sauce on the bottom of the dish
  6. Lay 4.5 flour tortillas in dish, on top of sauce so that the dish is covered.
  7. Spread rest of butter/garlic salt mixture atop tortillas evenly
  8. Pour chicken, salsa, black beans, lemon juice on top of tortillas evenly
  9. Spread 1/4 cup of shredded cheese evenly
  10. Spread 1/4 cup of enchilada sauce evenly
  11. Lay 4.5 flour tortillas on top evenly
  12. Spread the rest of the enchilada sauce over top evenly
  13. Layer with shredded cheese evenly and top with pepper
  14. Bake for 30 minutes or until cheese is thoroughly melted and sauce is bubbling
  15. Cook rice to serve with enchiladas along with fresh tomatoes, lettuce and sour cream!
Mmmmm mmmm good!