Chicken Enchiladas
- 1 package BIG tortillas
- 3-4 chicken breasts
- 1 can of black beans
- shredded cheese- mexican blend- 1 bag
- 1 can of corn (use 3/4 of the can)
- Enchilada sauce- (Medium spicy)- 1 can
- lettuce
- lite sour cream
- diced tomato
- fajita or other mexican seasoning OR 1 jar of salsa (depending on prep method below)
- something for the side-- black beans and rice, mexican rice, etc.
- Preheat oven to 425.
- Cook the chicken: either 1) cook in slow cooker with 1 jar of salsa for 4 hours on high, or 2) Grill the chicken or bake in oven (cover the breasts in fajita seasoning first for extra flavor). Either way, then shred with a fork.
- Before the chicken is done, heat the black beans, 1/2 the enchilada sauce, the corn and a handful of cheese in a big saucepan til cheese is melted, turn off the heat add the shredded chicken (ideally the chicken should still be hot) and stir well.
- Divide the mix into the 6 tortillas and fold them up into a big casserole dish.
- Use the remaining enchilada sauce to cover the enchiladas, sprinkle them with cheese.
- Bake 12-18 minutes until the cheese is melted and the top looks crispy (the corners will look toasted brown).
- Serve ASAP because the middle gets cold fast ;) top with the lettuce, sour cream and tomato.
tortillas, chicken breasts, black beans, corn, enchilada sauce, sour cream, tomato, salsa, something
Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50134238 (may not work)