We need something a little different from ham and turkey after the holidays. These enchiladas are just the ticket. I forgot to take a photo before we dug in so I'm just going to post the recipe. I came up with this combination years ago in my ugly apartment kitchen with the green cabinets. Almost 15 years later we still love this dish. I usually serve it with corn, chips and salsa, and Spanish rice.
CHICKEN & BLACK BEAN ENCHILADAS
2 small cans (10 oz.) enchilada sauce
2 cooked, shredded chicken breasts
1 can (4 oz.) green chili's
1 can (15 oz.) black beans
2 - 3 c. shredded cheese (Cheddar or Colby Jack)
1 package flour tortillas
Pour one can of enchilada sauce into a large mixing bowl. Add cooked chicken, green chili's, black beans, and a handful of cheese. Mix together. Roll tortillas with about 1/2 c. of chicken mixture and some cheese. Place completed enchiladas in a 9 x 13 baking dish. Pour the second can of sauce over the rolled enchiladas. Top with the remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Top with sour cream, diced tomatoes, olives, and green onions if desired.
2 comments:
We must have had the same craving we had these for dinner the same night you did....
Traci, that's too funny...
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