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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups stir fried chicken breast pieces.
Salt & Pepper cumin & chili powder
1/2 onion diced
2 T olive oil
2 cans Old El Paso Enchilada Sauce (Hot and Med)
1 Can Old El Paso Enchilada Sauce Mild
16 oz Black beans, drained and rinsed
14.5 oz Ro-tel diced tomatoes
Corn
1t Cumin
8 - 10 tortillas 10 inch (hold over burner, med heat to brown slightly)
3 C shredded Co-Jack Cheese
Directions:
Directions:
Saute chicken breast in olive oil. Salt & pepper; sprinkle cumin and chili powder to taste. Shred and put aside. Saute onion in olive oil. Stir in Hot & Med Enchilada sauce, black beans, tomatoes, corn & cumin. Cook on low 5 min. Grease 9 X 13 dish, Put 1 Cup plain mild or medium enchilada sauce in dish. Put layer of chicken in tortilla, top with cheese then enchilada mix. Roll tortilla & put edges down and place into dish. Continue with rest of tortillas & place side by side. Any remaining sauce mix place on top. Then drizzle the plain mild sauce over top to cover tortillas. Bake 375 degrees 15 minutes covered. Then top with cheese and uncover and bake additional 5 min or till cheese melted.

 

 

 

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