Chicken and bean enchiritos - future cooking

These were excellent and this combination of meat and beans is certainly not set in stone. Please modify as you like, but this was how I made these the other night and the meat had PERFECT flavor. I think taco hell was onto something with using flour tortillas instead of corn. Yum! I'm excited to have made 2 meals with this. My freezer is slowly filling!Chicken and Bean Enchiritos
Makes 8 enchiritos(4 servings)
Ingredients:
1 tb oil
1 medium onion, chopped
1 lb ground chicken (turkey would be just as good)
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp dried oregano
1 tsp salt
1/2 cup water
1 can refried beans (or black beans)
1 4 oz can whole green chiles
8 flour (light whole wheat) tortillas (soft taco/fajita size)
1 14 oz can enchilada sauce
1 cup shredded cheese (I used a mexican blend)
2 green onions, sliced

Directions:
Heat oil in large skillet over medium heat. Saute onion and chicken until cooked through (about 5-7 minutes). Break chicken into small pieces with a spoon or spatula as it's cooking. Combine all spices in a small bowl then stir into cooked chicken and onions. Add water to skillet. Stir well to coat evenly. Simmer over medium-low heat for 9 minutes or until no longer watery. Turn off heat and mix beans into the skillet.

Preheat oven to 350. Slice green chiles into 16 strips. Lay a tortilla flat on a plate and scoop about 1/2 cup of meat/bean filling into the middle. Use spoon to spread in a line to the edges. Cover with two slices of green chile and roll up.
Place into a 9x13 (I used 2 8x8s) casserole dish. Repeat with remaining tortillas. When the pan(s) is full, cover with enchilada sauce. Top with shredded cheese and green onions.
Cover with foil and bake for 30 minutes. Remove foil and broil until cheese is bubbly.
These are so much easier to make with flour then with corn tortillas. They roll up really nice without crumbling or needing to coat in fatty oil first. Enjoy!