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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got tired of rolling up corn tortillas for my Mom's really great chicken enchiladas. This is really easy to assemble, retaining the great taste of chicken enchiladas! Ingredients:
2 tablespoons cooking oil |
4 tablespoons chili powder |
1 tablespoon flour |
3/4 teaspoon salt |
1/2 teaspoon garlic salt |
1/8 teaspoon dried oregano |
1/8 teaspoon ground cumin |
2 cups water |
2 cups canned diced tomatoes |
1 lb cooked and shredded chicken breast |
1/4 teaspoon minced garlic |
1 (16 ounce) can black beans, rinsed and drained |
1 medium onion, chopped |
1 (4 ounce) can diced green chilies |
12 corn tortillas |
1 1/2 cups shredded mexican blend cheese |
Directions:
1. Combine the Enchilada sauce ingredients (except water) in a saucepan until well blended. Over medium heat, gradually stir in the 2 cups water. Bring to a boil, stirring constantly. Simmer 10 minutes and then keep warm while preparing the remainder.
2. Heat oven to 350.
3. Saute the onion in a little cooking oil (I use cooking spray) until tender. Add the diced tomatoes, chicken, minced garlic, black beans and green chilies. Cook over medium low heat for 5 minutes, or until heated through. Spray a 9 x 13 pan with cooking spray and spread 1/3 of the enchilada sauce in the bottom. Layer with 1/3 of the tortillas, half the filling mixture, and 1/3 of the cheese. Repeat layers with 1/3 sauce and 1/3 filling and 1/3 of the cheese. Top with the remaining tortillas, enchilada sauce and the cheese. Bake for 20 minutes until bubbly.
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