Chicken enchiladas and spicy black beans. 2/9/23

Chicken enchiladas and spicy black beans

There is nothing difficult about this dinner except for the fact that it takes a lot of assembly. John chopped up an onion and made the beans. The beans are simply a drained, rinsed can of black beans and a can of Rotel heated up. He put in a little salt and some cumin as well.

I used rotisserie chicken meat and I shredded about 1 lb. of it for the three of us. We heated the tortillas in a low oven until they were pliable and stuffed each one with chicken, onions, shredded cheese, and salsa verde. I made 12 enchiladas and nestled them in a 9×13 baking dish with a layer of the jarred salsa verde in the bottom. I put the rest of the salsa verde and cheese on top.

The enchiladas were baked in a 350F oven for 40 minutes. At that point the sauce is bubbly, the cheese is melted, and the enchiladas are cooked through. Along with the Asian bowls we make, enchiladas and tacos always get rave reviews at our house.

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

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