Thanks to my girlfriend, Lori, this has become a staple in our house and a fan favorite with guests! I'm not gonna tell you how good it is - you're just gonna have to make it and see for yourself! Tip: Save some for left-overs. They are even better the next day!!
INGREDIENTS:
Serves 4 - 6
INGREDIENTS:
Serves 4 - 6
6 boneless skinless chicken breast
2 large cans of Green Chile Enchilada Sauce (likely have a little leftover)
2 cans DICED/MILD Rotel tomatoes w/ green chilies
2 cans of black beans
1 packet of enchilada seasoning
2 bags of shredded “Mexican Blend” cheese (or cheese of choice)
1 package flour tortillas
DIRECTIONS:
Preheat oven to 375 degrees.
Boil chicken breast for 10 min, shred with 2 forks.
Season shredded chicken with packet of enchilada seasoning.
Add tomatoes & green chilies, black beans, desired amount of cheese.
Add 3/4 of can of enchilada sauce to mixture.
Mix all together.
Pour 1/2 can of enchilada sauce into casserole dish.
Put mixture into tortillas, wrap tightly, lay into casserole dish.
Once dish is full, top with remaining enchilada sauce.
Top with layer of shredded cheese.
Bake for 45 minutes uncovered.
2 large cans of Green Chile Enchilada Sauce (likely have a little leftover)
2 cans DICED/MILD Rotel tomatoes w/ green chilies
2 cans of black beans
1 packet of enchilada seasoning
2 bags of shredded “Mexican Blend” cheese (or cheese of choice)
1 package flour tortillas
DIRECTIONS:
Preheat oven to 375 degrees.
Boil chicken breast for 10 min, shred with 2 forks.
Season shredded chicken with packet of enchilada seasoning.
Add tomatoes & green chilies, black beans, desired amount of cheese.
Add 3/4 of can of enchilada sauce to mixture.
Mix all together.
Pour 1/2 can of enchilada sauce into casserole dish.
Put mixture into tortillas, wrap tightly, lay into casserole dish.
Once dish is full, top with remaining enchilada sauce.
Top with layer of shredded cheese.
Bake for 45 minutes uncovered.
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