Chicken and Black bean Enchilada

Name: Chicken and Black bean Enchilada Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 7
Ingredients: 1 Lbs of Chicken—cooked and shredded (this is the majority of the prep time) You can cook the chicken a head of time or use left over chicken.; 1 can Black Beans –Drained; 1 can Black olives—Drained and cut into pieces; ½ Cup chopped onions; 2 Cups shredded Cheese –Mexican 4 cheese blend; 1 (28oz) can Enchilada sauce; 14 corn tortillas

Minutes to Prepare: 45
Minutes to Cook: 30

Number of Servings: 7

Ingredients

1 Lbs of Chicken—cooked and shredded (this is the majority of the prep time) You can cook the chicken a head of time or use left over chicken.1 can Black Beans –Drained1 can Black olives—Drained and cut into pieces½ Cup chopped onions2 Cups shredded Cheese –Mexican 4 cheese blend1 (28oz) can Enchilada sauce 14 corn tortillas

Directions

Spray a 13x9 glass pan with cooking spray.
Coat the bottom of the pan with ½ cup of Enchilada sauce.

Mix together in a bowl--Shredded chicken, beans, olives, onions and 2 cups shredded cheese. Set aside
Heat the remaining Enchilada sauce in a large skillet
Warm tortillas 3 at a time on a griddle or tortilla warmer
Dip 1 warm tortilla at a time in Enchilada sauce to coat.
Lay tortilla in glass pan,
Add about ¼ cup of the shredded chicken mixture to middle of tortilla and roll up leaving seam side down. Repeat until pan is filled with enchilada.
I can usually get two on the side of the row of 12 that is why it makes 14 enchiladas total,
Sprinkle the top of the enchilada with any remaining chicken mixture.
Cover with remaining Enchilada sauce and top with remaining 2 cups shredded cheese.

Heat in the oven 30 minutes at 350, or until cheese is melted and bubbly.

Number of Servings: 7

Recipe submitted by SparkPeople user VELVETBLONDE.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving