Black Bean & Corn Enchiladas (With or Without Chicken) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These are great and so easy!!!! The original recipe does not call for chicken, but sometimes i do add it for my husband. You can use corn tortillas or flour, I use flour because that way they dont split. One pan I use red sauce for hubby and second pan I do green sauce for me. Iam not exactly sure how many these make because when you add chicken it makes more then usual. UPDATE: 2-09: I APOLIGIZE FOR THE SAUCE AMOUNT. IT IS THE LARGER CAN YOU NEED NOT THE 10 OZ SIZE. I USE THAT SIZE USUALLY BECAUSE I USE ONE GREEN AND ONE RED(GREEN FOR ME RED FOR HUBBY) I WILL CHANGE THE SIZE NOW! Ingredients:
1 (15 ounce) can black beans, drained and rinsed |
1 (11 ounce) can mexicorn, drained |
1 (4 1/2 ounce) can chopped green chilies, drained |
2 cups shredded colby-monterey jack cheese (8oz) |
1 (20 ounce) can enchilada sauce |
8 (6 -7 inch) flour tortillas (6-7inch) |
1 -2 cup shredded cooked chicken (optional) |
Directions:
1. Heat oven to 350. Spray 13x9 dish with cooking spray.
2. In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
3. Spread 1/2 cup of enchilada sauce over bottom of dish. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, place seam side down in in prepared dish.
4. Spoon remaining sauce over enchiladas.
5. Sprinkle with pemaining 1 cup of cheese.
6. Spray sheet of foil with cooking spray, cover sprayed side down.
7. Bake 30-35 minutes until heated through and cheese is bubbly.
8. Enjoy!
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