Recipe: Black Bean and Chicken Enchilada

by Shannon on January 10, 2010 · 3 comments

Easy Chicken Enchiladas

Ingredients:

Chicken Breast
Rotel
Shredded Cheese (mild cheddar is what I use)
Black Beans Drained
Enchilada Sauce
8 Tortillas Corn or Flour (I like/use Mi Casa Flour tortillas)

How To:

Sometimes I just cook the chicken all day in crock pot, with rotel. Then later shred and add beans. You could always just bake, or cook chicken on the stove top as well.

Assembly time: I roll my chicken mixture including some cheese in my enchiladas. I then lie them in the pan, and once they are all lying in the pan, pour a can of enchilada sauce on top then add more cheese. Bake 350 degrees, for about 20-25 minutes.

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  • Michelle

    yum. looks delicious! I usually do more of a cream sauce with chicken enchiladas..I think I'm going to have to try this!

    [Reply]

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