Chicken and Black Bean Enchiladas |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great party dish. Ingredients:
2 (16 ounce) jars mild picante sauce |
1/4 cup chopped fresh cilantro |
2 tablespoons chili powder |
1 teaspoon ground cumin |
2 cups chopped cooked chicken |
1 (15 ounce) can black beans, drained and rinsed |
1 1/3 cups french's french fried onions, divided |
1 (10 ounce) package flour tortillas (7 inches) |
1 cup shredded monterey jack pepper cheese |
Directions:
1. Preheat oven to 350.
2. Grease 15x10-inch jelly-roll baking pan.
3. Combine picante sauce, cilantro, chili powder and cumin in large saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes.
4. Combine 1-1/2 cups sauce mixture, chicken, beans and 2/3 cup French Fried Onions in medium bowl.
5. Spoon a scant 1/2 cup filling over bottom third of each tortilla. Roll up tortillas enclosing filling and arrange, seam-side down, in a single layer in bottom of prepared baking pan.
6. Spoon remaining sauce evenly over tortillas.
7. Bake, uncovered, 20 minutes or until heated through.
8. Sprinkle with remaining 2/3 cup onions and cheese.
9. Bake 5 minutes or until cheese is melted and onions are golden. Serve immediately.
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