Chicken Enchiladas

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 1 lb. tomatillos, husked
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 1/2 cup fresh cilantro
  • 2 3/4 cups shredded Roasted Garlic-Lemon Chicken, thawed (see recipe)
  • 15 oz. can black beans, rinsed
  • 2 cups shredded cheddar
  • 12 small flour tortillas

Directions

  1. In pan, simmer first 3 ingredients until soft, 10 minutes; in blender, puree with cilantro and 1/2 tsp salt. Spread 1/2 cup in 9×13-inch baking dish. Divide chicken, beans and 1 cup cheese among tortillas. Roll; place in dish. Top with remaining sauce and cheese. Bake at 400 until bubbly, 20 minutes.

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