"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Black Bean Enchiladas Recipe

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

Melissa McGlothen
Added: Saturday, May 13, 2006


For 13 x 9 pan:
2 16 oz jar picante sauce
1/4 c chopped cilantro (optional)
2 T chili powder
1 t ground cumin
2 c chopped cooked chicken
1 15 oz can black beans, rinsed and drained
1 1/3 c French fried onions, divided
1 pkg flour tortillas
1 c shredded cheese

1. Combine picante sauce, chili powder, cumin, and cilantro in saucepan. Bring to a boil then reduce heat to low and simmer 5 minutes.
2. Coming 1 1/2 c. sauce mix, chicken, black beans, and 2/3 c. onions.
3. Spoon 1/2 c filling over tortilla and roll up. Place in greased 13 x 9 pan.
4. Spoon remaining sauce over the tortillas.
5. Bake 350 for 20 minutes. Sprinkle top with cheese and remaining onions and bake 5 minutes more, or unitl cheese is melted.

Personal Notes:
Personal Notes:
This recipe can be halved. I often just estimate on the chili powder and cumin, and do not use the fried onions because I don't really care for them, but the dish still tastes good.




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