Wednesday, August 12, 2015

EASY CHICKEN AND BLACK BEAN ENCHILADAS

2 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
can (4.5 oz) chopped green chilies
1
can (15 oz) black beans, drained, rinsed
1
package (8.2 oz)  flour tortillas for soft tacos & fajitas (6 inches)

2
cups shredded Cheddar cheese (8 oz)

Fresh chopped tomatoes and cilantro for topping, if desired. Sour cream may also be used as a topping.

Preheat oven to 450°F. 
Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

Spread 1/2 cup of the enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the chilies and beans.

Place tortillas on work surface. Spoon heaping 1/3 cup chicken mixture in center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up tortillas; place seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

Bake 12 to 15 minutes or until hot and cheese is melted. Let stand 5 minutes before serving; add toppings as desired.

Note: General idea for this recipe is from Pillsbury as is the picture below.


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