Date: 2/15/2012
Recipe:
- 3 cooked and shredded chicken breasts
- 2 onions, diced
- 2 green peppers, diced
- 3 cans (15 oz) black beans, drained and rinsed
- 1 T cumin
- 1 T chili powder
- 1 T garlic granules
- 4 cups shredded cheddar cheese
- ~20 tortillas, the tortillas we used were ~8 inches in diameter
- 1 can enchilada sauce (28 oz) plus one extra can (14 oz)
Steps:
- Cook and shred the chicken
- While chicken is cooking, saute the onions and green peppers in oil or butter for a few minutes, adding the cumin, chili powder, and garlic granules for the last 30 seconds
- Move vegetables to large mixing bowl.
- Add all the black beans to the vegetables
- Shred the chicken and add to the black beans and vegetables
- Open the smaller can of enchilada sauce and add about half of it to the chicken mixture and stir to combine.
- Assemble the enchiladas using the following steps:
- Spread a thin layer of enchilada sauce on the inside of a tortilla
- Spoon about 1/4 cup or so of the chicken mixture into the tortilla, spread the mixture into a line
- Sprinkle some shredded cheese on top of the chicken mixture
- Wrap the tortilla up and add it to a 13 x 9 pan
- Continue until you run out of tortillas or chicken mixture
- Now, with a full pan of enchiladas, pour the remaining enchilada sauce over the top
- Top with more shredded cheese
- Bake at 350 for 20 minutes
Time to table: 90 minutes
Servings: 7 dinners (21 enchiladas)
Ben: Love
Erin: Love
Annie: Like
Notes: We made these as part of our freezer meal stash for when the baby arrives and cooked three of them for our dinner tonight, with 18 leftover which we froze in sets of three so we can cook individual meals with them. Adding the cumin, chili powder, and garlic granules to the sauteed vegetables greatly contributed to these being better than I remember them, I don’t normally add any seasonings to the vegetables. We had these topped with sour cream and sriracha (for me) and they were delicious. Annie enjoyed eating the sour cream most of all.
