Chicken and Black Bean Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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One of my new favorite enchilada recipes that I got from a friend of mine. My husband likes the filling so much he eats it with tortilla chips as a dip. Also freezes well! Ingredients:
4 cups cooked shredded chicken |
1 large onion, chopped |
4 garlic cloves, minced |
2 (4 ounce) cans diced green chilies |
1 (16 ounce) can refried black beans |
2 (1 1/4 ounce) packages taco seasoning |
4 cups cheddar jack cheese with bell peppers |
1 (20 ounce) can enchilada sauce (large size) |
1 (8 ounce) can enchilada sauce (small size) |
whole wheat tortilla |
Directions:
1. In skillet mix chicken, onion, garlic, and chilies until warmed. Add 2 packages of taco seasoning and water per directions on the package. Add black beans. Mix well and heat thoroughly. Add 2 cups of cheese.
2. Spoon 1/4-1/2 cup of meat mixture into each tortilla and roll, folding in ends. Place lengthwise into a 9x13 baking dish sprayed with cooking spray.Cover with enchilada sauce and remaining 2 cups of cheese. Bake at 350 degrees for 30 minutes or until bubbly.
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