“I think I accidentally made enchiladas.” — me, March 16, 2015

I wanted some chicken and cheese in a tortilla, but then I noticed the container of leftover enchilada sauce was on the counter next to the sink as part of a fridge purge. That sauce would go well with chicken, cheese, and tortilla.

I began grabbing stuff, and was going to grab some canned chicken, but then roasted chicken breasts came out of the oven. So I stole a couple of those, and here’s the recipe:

• 1 8oz package of cream cheese
• 1 small can of chopped, roasted green chilies.
• 2 chicken breasts, cooked.
• 1/4 cup refried beans.
• 1/2 can of enchilada sauce
• drippings from the roasted chicken, if you’ve got em.
• A big fistful of shredded cheese.

Chop the chicken finely. Soften the cream cheese in the microwave. Stir those together in a bowl, adding the green chilies and the refried beans.

Divide the resulting slop evenly among four burrito-sized tortillas, rolling each one up into an enchilada. I used flour tortillas because they’re what I had. (EVERYTHING I used was used because it was what I had.)

Put the tortillas in a baking pan, 9×13 is probably best.

Mix the enchilada sauce with the chicken drippings, then pour that over the top of the enchiladas in the pan. Sprinkle the fistful of cheese over the top of that.

Bake at 375°F for 25 minutes.