CHICKEN BLACK BEAN ENCHILADAS

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Chicken Black Bean Enchiladas image

These are so cheesy and delisious.

Provided by Lauren Perkins-Boyd

Categories     Tacos & Burritos

Time 55m

Number Of Ingredients 7

1 rotisserie chicken, shredded
1 15-oz can(s) black beans, drained and rinsed
1 7-oz can(s) fire roasted green chilies
1 pkg queso fresco, crumbled
2 c colby jack cheese, shredded
2 15-oz can(s) enchilada sauce, red or green (i do half and half)
12 corn tortillas,warmed (so they won't crack when you roll them)

Steps:

  • 1. Preheat your oven to 400.
  • 2. In a large bowl combine chicken, beans and chilies. Set aside. Grease a large baking dish (13x9 or larger) with oil.
  • 3. To assemble enchiladas spoon about 1/4 cup of chicken mixture on to the middle of a corn tortilla, srinkle with cheese as needed, place seam side down in pan and repeat with remaining chicken, cheese (save about 1/2 the cheese for the top) and tortillas. If you end up with extra chicken just sprinkle it over the top.
  • 4. Pour enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake covered with foil for about 40-45 minutes or until heated through. Cool slightly before serving. Enjoy!

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