Wednesday, March 2, 2011

Black Bean Chicken Enchiladas

3 cups chicken, cooked and cubed or shredded
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can diced green chiles
1 (10.75 oz) can cream chicken soup
1 cup chicken broth
1 tsp chopped garlic
1 Tbsp cumin
1 Tbsp Chili powder
3 Tbsp cilantro
1 chopped onion
1 cup Grated cheese
Tortillas (tear/cut in 4ths - white corn or flour tortillas)

Pre-heat oven to 350 degrees.

In medium bowl, combine chicken, 3/4 cup chicken broth, cream of chicken soup, cilantro, garlic, cumin, chili powder, onion, black beans and chiles; mix well.

Put 1/4 cup of chicken broth in bottom of 13x9-inch baking dish, to prevent sticking. Place tortillas in pan to cover bottom, overlapping as necessary. Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Cover with foil.

Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese over casserole. Bake, uncovered, an additional 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

NOTE: I like to change this up based on what I have in the pantry or fridge. I have added corn and olives before and it tastes great. You can also change it up and eliminate the cream of chicken soup & chicken broth, and ADD 1 (10-oz) can enchilada sauce in place of them.

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