Layered Chicken and Black Bean Enchiladas |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Absolutely delicious layered enchiladas. This recipe is very versatile. This is my version of a recipe I got from a Pillsbury magazine publication. The regular recipe called for Co-Jack cheese, fresh cilantro (2 T), and more green chiles. I sometimes add some fresh cilantro, but don't usually have it on hand. Ingredients:
2 cups cooked chicken, chopped |
1 (15 ounce) can black beans, drained and rinsed |
1 (4 1/2 ounce) can chopped green chilies |
1 (10 ounce) can red enchilada sauce |
8 (6 inch) corn tortillas |
2 cups cheddar cheese or 2 cups mexican blend cheese |
1 (8 ounce) container sour cream |
Directions:
1. Heat oven to 375. Spray a 9x13 pan with cooking spray.
2. In medium bowl, combine chicken, black beans and as much of the can of green chiles as you like. Mix well.
3. Spoon 2 tablespoons of the enchilada sauce in the bottom of the sprayed baking dish. Place 4 tortillas over the sauce (overlapping as necessary).
4. Spoon half of chicken mixture over tortillas and sprinkle with 1/2 to 3/4 cup of cheese.
5. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat layers. Cover with foil.
6. Bake at 375 for 30-35 minutes. Uncover. Sprinkle remaining cheese on top and bake uncovered for an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
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