Friday, February 5, 2010

Black Bean & Chicken Enchiladas


Enchilada filling:

3 chicken breasts, cooked and shredded

1 (15 oz.) can black beans, rinsed and drained

1/2 cup shredded cheddar cheese

1/2 cup salsa

1/4 cup sour cream


3/4 cup salsa

1/4 cup sour cream

2 tbsp. chopped fresh cilantro


1/4 c. shredded cheddar cheese

8 flour tortillas

Heat oven to 350*. Spray a 9x13 casserole dish with no stick spray. Mix all of the filling ingredients in a medium bowl. Place 1/2 cup of mixture down the center of each tortilla and roll up. Place seam side down, in casserole dish. Mix sauce ingredients. Spoon over enchiladas evenly. Sprinkle with remaining cheese. Cover and back 30-35 minutes until filling is hot and cheese is melted.

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