"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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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