I recently saw a map of the U.S. showing the most commonly spoken languages besides English, and found that more Minnesotans speak Spanish and Hmong than any other foreign language.
It is only logical that states like Maine, New Hampshire, and Vermont would have French as their most common foreign language, due to proximity to Quebec. It also makes sense that Ohio and North Dakota would have many German speakers because of immigration patterns and Amish population.
I am aware that the Twin Cities have become a primary location for Hmong families to settle – our state culture is all the richer as a result. BUT, have you ever wondered why Spanish would be the most commonly spoken foreign language in this northern-most, frigid state with a reputation of being Scandinavian-based? It’s one of those questions that keeps me awake at night . . . . . 🙂
Anyway, I was able to join a friend for lunch as a Mexican restaurant the other day, and had a simply amazing meal with a really fun, Spanish name. As tasty as my lunch was, it prompted regret that I hadn’t made enchiladas in forever. It’s time to remedy that!
This can be the easiest, from-the-can meal ever — open a can of refried beans, a can of chicken, a bag of grated cheese, a can of enchilada sauce, and a package of tortillas — BOOM! you’re done! Or you could go with made-from-scratch tortillas and homemade cheese, but I haven’t gone that far. Yet. Here’s a compromise:
Make refried beans in the pressure cooker so you can season them any way you want. Use leftover cooked chicken, or rotisserie chicken from the deli. I used the pressure cooker to make perfect chicken breasts, seasoning them with garlic powder, cumin, salt and pepper. Shred the chicken, and proceed with this ultra-simple recipe.
PrintEasy Enchiladas
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- 2 cups refried beans
- 1 large chicken breast, cooked and shredded
- 2 cups cheddar cheese, divided
- 1 can enchilada sauce
- 12 taco-sized, or 8 burrito-sized tortillas (choose corn tortillas for a gluten free option)
- Sour cream, salsa, tortilla chips, and lettuce for serving
Instructions
- Preheat oven to 350 degrees.
- Stir together the refried beans, shredded chicken, and 1 cup of the cheese, then divide between the tortillas.
- Roll up, place in a 9×13″ pan, pour enchilada sauce over the top, then sprinkle with the remaining cheese.
- Bake for 20 minutes.
- Serve on a bed of lettuce, and topped with salsa, sour cream, black olives, or whatever you like.
- Cook Time: 20 minutes
