Enchiladas...mmmm. Not the healthiest meal, but it sure does hit the spot when I'm craving some Mexican food. I used green chili enchilada sauce, but you can swap for the red if you prefer. I also used black beans in lieu of pinto, because...well, that's what I had in my pantry! I'm all about convenience.
Serves: 4-6
Ingredient:
- 1 lb boneless skinless chicken breast
- 1 can black beans (or pinto)
- 1 can enchilada sauce (green or red)
- 1 bag shredded Mexican cheese blend
- flour tortillas
- salt and pepper to taste
Start by bringing water to a boil and add chicken. Boil chicken for about 20 minutes. Check to see if chicken is done, then begin shredding chicken with 2 forks (a long process, but shredded chicken is totally worth it!) Meanwhile, over medium heat, mix the sour cream and beans until melted and mixed together. Add a couple splashes of the enchilada sauce to the mixture, then add the shredded chicken and mix thoroughly. Heat the tortillas in the microwave to soften them up. Then add a couple spoonfuls of the chicken mixture into each tortilla, roll-up, and place in a glass pyrex. You should have about eight enchiladas total. Top the enchiladas with the enchilada sauce and place in the oven at 350 degrees for about 30 minutes. Take out the pan, and add the shredded cheese over the enchiladas and return to the over for another 10 minutes.
Top with sour cream, green onions, olives, or whatever you like to garnish with.
Happy Cooking!
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