Tex-Mex Chicken Enchiladas / Beans&Butter Rice

I usually don't spend long time thinking what to cook for dinner because I plan weeks ahead and what I'm making each day is decided.  But sometimes I don't feel like eating what's planned and have to be creative on the instant, with what I have in the fridge.  Wednesday was one of those days.  I was gonna make Korean bibimbap using the rest of Nibuta but I had cravings for something cheesy.  It turned out perfect, I had just everything for Chicken Enchiladas; flour tortillas, chicken breasts, tomatoes, sour cream, chilies and cheddar cheese, which had to be used up quickly.  That's one of the most exciting moments of every day's cooking and meal planning, when you have a breakthrough coming up with a brilliant dish using ingredients you need to finish!  

Beans&Butter Rice is made with leftover Three Beans Soup, that I cooked on Flammkuchen night.  And those beans in the soup were also frozen-preserved from Bean Salad on Grilled Sandwich night.   Poor beans, who made such a long journey to be in the rice!  

-Mar. 19 grocery shopping € 16.44/ € 96.79 left

Ingredients (for 4 medium size Enchiladas)

4 flour tortillas

2/3 cup sour cream

250g/7oz shredded cheese (Colby Jack is recommended)

400g/14oz chicken breast

 ...<for salsa>

2 large tomatoes

1 Chile Pasilla

3 Chile Arbol

1 small onion

1 tbsp. chicken broth powder

1 tsp. salt

3 tbsp. vegetable oil

Directions

1. To make salsa; devein and remove seeds of Chile Pasilla and Chile Arbol.  Cook those chillies, tomatoes, onion in a small pot with water, for about 20 min. 

2. Blend 1 in a blender until smooth.

3. Heat oil in a medium pot.  Add salsa(2), chicken stock and salt.  It's right if you get fizzling at the beginning!  Cook for about 10 min. stirring occasionally.

4. Cook chicken in boiling water.  Drain, cool and shred.

5. Combine shredded chicken, 2/3 of cheese, sour cream, 2/3 of salsa in a large bowl.

6. Wrap 5 with tortillas and place in a baking pan.  Pour the rest of salsa over, then the rest of cheese.

7. Bake at 180/ for about 10-15 min. until cheese is slightly browned.