Chicken Black Bean Enchiladas

Lauren Mitchell

By
@laurenboyd2113

These are so cheesy and delisious.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Ingredients

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)

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids