 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
The idea was developed after tweaking several other enchilada recipes and using what I had in the pantry. The end result was pretty spectacular if I do say so myself. If you wish, you can add toppings to your cooked enchiladas such as sour cream or salsa. Ingredients:
1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenderloins, poached and shredded |
1 small yellow onion, chopped |
1 (10 ounce) can diced tomatoes with green chilies, such as rotel |
1 (15 ounce) can black beans |
1 tablespoon cumin |
1 teaspoon mexican chili powder |
10 whole wheat tortillas |
1 (28 ounce) can green enchilada sauce |
1 (12 ounce) package shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Saute onions over medium heat until softened (if preferred, use a small amount of EVOO).
3. Drain can of diced tomatoes with chiles and pour in with onions.
4. Drain and rinse can of black beans. Pour in with onions and tomatoes.
5. Put shredded chicken in a bowl and season with cumin and Mexican chili powder. Then, add to onion, tomatoes, and beans.
6. Pour a small amount of green chili enchilada sauce into mixture to moisten. Pour a small amount of sauce into bottom of glass baking dish.
7. Heat tortillas (5 at a time) between two wet paper towels in microwave. Then, spoon small amount of mixture into tortilla. Add a sprinkle of cheese and roll tortilla. Place seam-side down in baking dish. Continue filling all tortillas in this manner. Rolls should be pretty tight in dish.
8. Pour remaining enchilada sauce on top of tortillas. Sprinkle with cheddar cheese.
9. Bake in oven until cheese is melted (approximately 15-20 minutes).
|
|