HONEY BEAN CHICKEN ENCHILADAS
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1 box of cooked yellow rice
10 corn tortillas, cooked momentarily in hot oil to soften, drain on paper towels to cool
1/4 cup prepared yellow mustard
1 cup sour cream
2/3 cup honey
1/2 a diced red bell pepper
1/2 a diced green bell pepper
Diced onion, minced garlic if desired
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 cup corn kernels
3 cups shredded cooked chicken
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 1/2 teaspoons ground cumin, salt and pepper
Olive oil for tortillas, extra honey for drizzling and extra cheese for topping
Prepare yellow rice as directed on package
To make the honey sauce, whisk together the mustard, sour cream, and honey in a small bowl.
Cook the onions, peppers and garlic in a little olive oil. Add salt and pepper and the cumin.
Combine the veggies, rice, sauce and cheeses and mix well in a large bowl.
Preheat oven to 375 degrees F
Spray a 9x13 inch baking dish with cooking spray. Scoop mixture onto softened tortillas and roll up. Lay into the baking dish. Top with a little more of the cheeses and drizzle honey over the top of the enchiladas.
Bake til cheese is bubbly and enchiladas are sizzling.
Notes: This can be made vegetarian by leaving out the chicken. Flour tortillas can be used and you can make burritos with the same method if you don't want to fry corn tortillas. The garbanzo beans can be left out if you use the chicken, but leave them in for the protein if you're not using a dead bird.