Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
It is a sweet caramelly teriyaki glaze.The skillet gave it a golden brown crust along the outside. It thickened up and literally just glazed the chicken.
A little bit ago one of my bloggie friends, Kristen from Dine and Dish, recommend a recipe for Oven Baked Teriyaki Chicken Thighs that she had adapted from Allrecipes. I had some chicken thighs left over from when I purchase some to make the Chicken Enchilada Tostadas. I trusted her recommendation and decided to do... Read More