Thursday, June 2, 2016

Chicken & Bean Enchiladas

um this was amazing and SO easy to make!!!  Ross said it was the best enchiladas he ever had!!!
1 serving = 1 enchilada (1 yellow1 red1 blue)

2 15oz. cans of black beans
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon of diced jalapenos
1 pound of cooked boneless skinless chicken breast, diced
8 tortillas
1 cup of salsa
1 cup shredded Monterey Jack Cheese
Chopped lettuce and Greek yogurt for topping

Preheat oven to 400°. Spray a shallow baking dish with non-stick spray!

Use a food processor to combine the beans, chili powder, cumin, and jalapenos. Blend the mixture until it's almost smooth - but still a little chunky.

Divide the mixture between your tortillas and spread it down the center of each one. Top with the chicken. Roll up each tortilla and place them seam-side down in the baking dish, side by side.

Top with salsa, shredded cheese, and green onions (optional). Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes. 

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