Wednesday, November 14, 2012

Chicken & Black Bean Enchiladas

Here is a very yummy and very easy meal.  No need for sides; these enchiladas are very filling. This recipe makes 8-10.

2-3 chicken breasts (cubed)
1 can of whole corn
1 can of Rotel
1 can enchilada sauce
1/2-1 can of black beans (drained and rinsed)
1 bag of cheese (8oz is good) (divided)
1 pk of flour tortillas shells (I use fajita size)
Sour cream or Guacamole


Mix the corn, Rotel, and black beans in a large mixing bowl.

Cook the chicken in a fry pan or skillet until no longer pink.

Add the chicken to the mixture and stir.  Then add about 1/4 C of the cheese.

Pour the enchilada sauce on on large plate and coat each side of one tortilla shell.

Place the shell in a 9x13 pan and fill with the Rotel/Chicken mixture and roll up.

Then dip the second shell, fill, and roll.  Do this until you are out of the mixture.

Once you are done rolling your last shell take the rest of the cheese and sprinkle it over the enchiladas until they are totally covered (we use a ton of cheese, but you can just use a little if you would like).

Bake at 350 for about 20 min (since the chicken is cooked you are just melting the cheese and warming the insides).

Serve with either Sour Cream or Guacamole.
If you like your shells a bit cripsy you can try just dipping one side of the shell, leaving the outside of the enchilada dry.  You can also take out the black beans if you are not a fan; its still a yummy dish.


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