Chicken enchiladas and spicy black beans 5/5/22

Chicken enchiladas and spicy black beans

In celebration of Cinco de Mayo we made chicken enchiladas and spicy black beans. Our method is pretty simple. Buy a jar of salsa verde, corn tortillas, feta cheese, and rotisserie chicken. Shred the chicken. Put a layer of salsa verde down in a baking dish. Heat the tortillas over an open flame until they are supple. In each tortilla put some chicken, salsa verde, and cheese. Roll them up and put them in the baking dish seam side down. When you have completed all your tortillas cover them with salsa verde and sprinkle on cheese. You can use whatever cheese you like. We used feta because it is similar to queso fresca. Bake at 350 for about 25 minutes.

The spicy black beans are merely two cans of drained and rinsed black beans plus one can of Original Rotel, a spicy tomato and chile preparation. Heat until warmed through.

This entry was posted in Easy, Methods, Mexican, Poultry, Southwest U.S., Vegetables and tagged , , . Bookmark the permalink.

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