On 7/9/2017 11:04 PM, barbie gee wrote:
>
>
> On Sun, 9 Jul 2017, Sqwertz wrote:
>
>> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>>
>>> Found this recipe in a magazine. It's written a little oddly but I'm
>>> sure you can figure it out.
>>>
>>> Quick & Easy Enchilada Skillet
>>>
>>> 1 Tbs. vegetable oil
>>> 1/2 onion, chopped
>>> 2 garlic cloves, finely chopped
>>> 1 tsp. ground cumin
>>> 1 tsp. oregano
>>> 1 tsp. salt
>>> 2 cans enchilada sauce
>>> 1/2 cup sour cream
>>> 4 large corn tortillas, torn into quarters
>>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>>> 1 can (15 oz) black beans, drained & rinsed
>>> 1 c. shredded Mexican cheese blend*
>>> Pickled jalapenos for serving (optional)
>>> chopped fresh cilantro for serving (optional)
>>
>> That's a lot of ingredients for only 4 tortillas. Most recipes would
>> use at least twice that.
>>
>> If you rolled enchiladas using those filling that would make at least
>> 16 - probably 20.
>
> My impression as well. Not enough corn tortillas, too much chicken.
> And how big are the cans of Enchilada sauce? I have two in my cupboard;
> one is 10 oz., the other is 28 oz.
>
>
>
I didn't feel like rolling enchiladas. I've done that in the past, love
them. This was a skillet dinner. I did say I found the recipe in a
magazine. I never said the proportions were perfect.

Jill