Easy Chicken & Black Bean Enchiladas |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very tasty enchiladas and a great way to use up three-quarters of a pound of chicken or half-used can of black beans. My husband, who is quite vocal about his disdain of chicken, gets real quiet and goes back for seconds whenever I make these! Ingredients:
3/4-1 lb chicken breast, diced |
1 tablespoon vegetable oil |
coarse-grind garlic salt |
cumin |
1/4 cup salsa (we like it medium-hot) |
1 (15 ounce) can black beans, rinsed and drained |
2 1/4 cups grated monterey jack and cheddar cheese blend or 2 1/4 cups mexican blend cheese, divided |
12 -14 corn tortillas |
vegetable oil (for softening tortillas) |
1 (15 ounce) can green enchilada sauce (hatch select) |
Directions:
1. In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
2. Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
3. Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13 baking pan that has been sprayed with no-stick cooking spray.
4. Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.
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