Wednesday, February 23, 2011

Chicken and Black Bean Enchiladas

Enchiladas
1/2 a rotisserie chicken (white and dark meat), shredded
8 whole wheat tortillas
1 can enchilada sauce (we like the Market Pantry red)
1 can black beans, drained and rinsed
colby-jack cheese

Combine the meat and beans. Lay out one tortilla and scatter the meat-bean mixture and a small handful of cheese evenly in the center. Roll up and place seam side down, in a glass casserole dish. Repeat with the rest of the tortillas. Pour the enchilada sauce over the top of the prepared enchiladas. Top with more shredded cheese. Cover tightly with foil and bake at 350F for 30 minutes. Remove foil and bake an additional 5 minutes if the cheese isn't melted.
Serve with guacamole and sour cream.

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