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Chicken & Black Bean Enchiladas

Created by Julie Van Rosendaal

Chicken & Black Bean Enchiladas

Total Time:

30mins

Prep:

10mins

Cook:

20mins

Skill Level:

Easy

Ingredients

  • 8 - 12 Las Tortillas corn tortillas
  • 1 cup cooked or canned black beans
  • 2 cups shredded roasted chicken
  • 1 - 2 cups grated mozzarella, Monterey Jack or other meltable cheese
  • 2 cups canned or homemade enchilada sauce

How to Make It

Preheat the oven to 350˚F.

Spread a spoonful of the sauce in a line on the bottom of each corn tortilla and top with a spoonful of black beans, spreading it in a line over the sauce, and then the shredded chicken and a sprinkle of cheese. Roll them up (without tucking in the ends like you might with a burrito) or just fold them in half, like a taco, and line them up right beside each other in a 9x13-inch baking dish. Pour the remaining sauce overtop (I held some back - but add as much as you like) and sprinkle the top with green onions and the remaining cheese. Bake for 20 minutes, or until bubbly and golden.

 

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