Friday, December 26, 2008

Chicken & Black Bean Enchiladas

Serves: 5, two enchiladas each
Prep: 30 minutes
Cook time: 35 minutes

2 large cans enchilada sauce
2 cups cut up cooked chicken
1/2 cup sour cream
4 oz. can diced green chilies
1 16-oz. can black beans, drained and rinsed
1 1/4 cup shredded cheese
10 8-inch flour tortillas

Preheat oven to 350 degrees. Spoon 1/3 enchilada sauce into 9x13 pan. Set aside. Mix together chicken, sour cream, green chilies, beans, and 3/4 cup cheese. Place 1/4 cup bean mixture on each tortilla, spreading evenly. Roll up torillas and place in pan with folded edge down. Cover with remaining sauce. Bake uncovered for 25 minutes. Sprinkle with cheese and bake additional 10 minutes.

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