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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quicker and easier alternative to rolled enchiladas. Ingredients:
cooking spray |
12 flour tortillas, cut into bite-size strips |
1/2 cup chopped onion |
3 cups cooked chicken |
1 cup black beans, rinsed and drained |
1 (8 ounce) can tomato sauce |
1 (10 ounce) can enchilada sauce |
3/4-1 cup shredded cheddar cheese |
8 ounces light sour cream |
1 tablespoon chopped cilantro |
Directions:
1. Spray large skillet with cooking spray.
2. Add tortillas, onions and chicken to skillet. Cook over medium-high heat for about 7 minutes, stirring frequently or until tortillas are crisp and lightly browned.
3. Add the black beans, tomato sauce, and enchilada sauce; mix well. Cover skillet and cook for about 5 minutes.
4. Stir once again.
5. Top with the cheese. Cover skillet for about 1 minute to melt the cheese.
6. Remove from heat.
7. Scatter dallops of sour cream around on top of the cheese. Sprinkle the dallops with the cilantro.
8. Serve.
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