Enchiladas Verdes -- the easy version

I think I've finally perfected this recipe I clipped years ago from The Seattle Times' Pacific Northwest magazine.

The first time I made it, I'm pretty sure it took all day, but with a little prep work and a few less steps, it's just a minutes-long process now.

First of all, I bought a rotisserie chicken and shredded it a day in advance, and I also bought a few jars of Trader Joe's cilantro-free Salsa Verde instead of slaving away over chiles. I swore the last time I made a chile verde sauce from scratch that I would never do it again, and I will stick by that rule. It is so not worth the effort when you can buy pre-roasted, deseeded and skinned peppers for the same price.

So all that left was the delicious beans, which took less than a half-hour, then fry up the tortillas, make the three-deck enchiladas, throw them under the broiler and don't catch your oven mitt on fire like I did!