"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Black Bean Chicken Enchiladas Recipe

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This recipe for Black Bean Chicken Enchiladas, by , is from The Lucke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Antonowicz
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 Whole Chicken Breasts cooked and shredded
10 10-inch flour tortillas
1 can Black Beans, drained and rinsed
1 cup sour cream (more for garnish)
4 cups shredded cheese monterey jack/cheddar mix
1 large can crushed tomatoes
2 TBSP Chile Powder
1 TBSP Cumin

Directions:
Directions:
Mix shredded chicken with 1 cup sour cream, drained black beans and 1 1/2 cups of shredded cheese together in large bowl. Mix together the crushed tomatoes, Chile powder and cumin. Pour 1/4 of this into the bottom of 9x13 pan. Take the chicken mixture and divide it among the 10 tortillas, roll up and put seam side down in pan. Pour remaining sauce on top of tortillas, add the remaining cheese. Bake at 350 for 25-30 minutes until cheese starts to bubble and brown

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Serve with additional sour cream and salsa on the side

 

 

 

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