Hubby and I love Mexican food. Spending time in Southern California and then Texas increased that love of the taste, texture and comfort that you find in Enchiladas , Burritos and Tacos. While we were living in Texas my sister prepared Chicken and Black Bean Enchiladas for us. That desire for that wonderful taste caused hubby and I to prepare her recipe.
We do not have a 9 by 13 pan ( will be on the list now) so we used 2 casseroles to prepare in. Our Enchiladas where a little too crowded and close to the edge. They were hard to get out but oh my they were good and we had enough for 2 meals. Recipe makes 10 but I had only 6 tortillas left so we stuffed them extra full. Next time for the 2 of us I will cut the recipe in half.
Chicken and Black Bean Enchiladas
10 8" flour Tortillas
2 cups of diced chicken ( I like using a deli Rotisserie chicken)
1/2 cup of sour cream
1 4 ounce can of diced green chilies
1 16 ounce can of black beans
1 can of Enchiladas sauce
1 1/4 grated cheddar or Mexican blend cheese
Preheat oven to 350. Spoon 1/3 of Enchiladas sauce on bottom of pan.
black beans, sour cream
and 3/4 cup of shredded cheese.
Combine all ingrediants together. Place a generous 1/4 cup of bean mixture close to one edge of each tortillas. Roll up tightly. Place Enchiladas seam side down very close to each other on top of the sauce in pan. Spoon remaining sauce over Enchiladas.
Bake uncovered 25 minutes. Sprinkle remaining cheese on Enchiladas and bake 5 more minutes. Garnish with sour cream, guacamole if desired.
So tasty and alot cheaper than going out to dinner.. Thanks for stopping by.. Grace
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