1. In a saucepan, mash the beans with a potato masher. 2. Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.). 3. Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth. 4. Remove from heat and stir in half cup of cheese and the onions. 5. Preheat oven to 400°. 6. To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable. 7. Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it. 8. Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.). 9. Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy. 10. Top with the remaining cheese and bake until melted. 11. Serve with taco sauce, homemade guacamole, and/or sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
