That's right - no typo - the ENDchiladas, as in the end of my good cooking streak. Now, I'm the first to admit I don't know a damn thing about Mexican food but I'm always trying new things because hey, you can't eat burgers and french fries every night. Theoretically this should have gone really well but I made a critical error... one I'm still shaking my head at: I didn't grease the pan. Seriously?! Rookie mistake - I thought I was beyond these kinds of accidents. 
My overall thoughts? As you can see from the picture on the left instead of neat little rolls we had piles of filling topped with flour tortilla shells and cheese. Though I initially thought they were bland I think any further seasoning would make them too salty. On a side note: I did have the left overs 2 days later and the flavour was spectacular!Why? "For the pure and simple fact that the bottom portion was fused with the bottom of the pan resulting in a pile that looked more like chicken chili. The flavour was really good, although the chicken was in fairly big chunks so the sauce didn't really mix with the chicken. Also I didn't like the corn being put in. I made this point before she started cooking. But given all that, really good...especially with salsa."
... it's better with sour cream actually.
Dani's Enchiladas
6 8-inch round flour tortillas 2 chicken breasts cut into cubes
1/2 large white onion 1 green pepper
1/2 cup canned corn 1/4 cup refried beans
1/2 cup enchilada sauce 3/4 cups grated cheese
Preheat oven to 400 degrees and grease an 8x11 baking pan
Grease a large frying pan and cook chicken, onion and green peppers for about 10 minutes
Add canned corn and refried beans
Evenly fill and roll the 6 tortillas with frying pan mixture
Spread enchilada sauce and top with grated cheese
Cover with tin foil and bake for 30 minutes
Remove foil and bake for another 10 minutes
There's no reason for these enchiladas to not be fantastic just remember to grease the pan!
Chicken and refried beans,
Dani
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