Spicy Black Bean & Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I haven't tried it yet, but it sounds delicious. Ingredients:
1 cup chopped cooked chicken |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
2 (15 ounce) cans black beans, drained |
1 cup sour cream |
1 (10 ounce) can enchilada sauce or 1 cup picante sauce or 1 cup salsa |
8 (8 inch) flour tortillas |
1 cup cheddar cheese, finely shredded |
2 tablespoons sliced green onions |
Directions:
1. Heat oven to 375°F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
2. To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
3. Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
4. To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.
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