Chicken enchiladas with spicy black beans. 9/22/22

Chicken enchiladas with spicy black beans

Tonight’s dinner is all about ease. Buy a large jar of salsa verde, corn tortillas, shredded Mexican blend cheese, and pulled leftover cooked chicken, a rotisserie chicken, or the easiest, a pack of cooked white meat chicken from Costco. Shred the chicken. Put a layer of salsa verde down in a 9 X 13” baking dish. Heat the tortillas over an open flame until they are supple. In each tortilla put some chicken, salsa verde, and cheese. For extra flavor add chopped onions and Serrano chiles. 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 any remaining cheese. Bake in a 350F oven until the cheese is melted and the casserole is bubbly, about 1/2 hour. I fit 12 enchiladas in my dish which is slightly smaller than standard size.

For the spicy black beans I use two cans of rinsed black beans and a cup of tomato salsa or a can of Rotel. I doctor this up with a teaspoon of cumin, a squirt of sriracha, five shakes of Tabasco, and salt to taste. Heat on the stovetop. Add a little salad and a piece of lime for squeezing and dinner is ready!

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

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