Tuesday, April 27, 2010

Chicken and Bean Enchiladas

This is my friend Alisha's recipe.  I love that it's so easy and quick, and will feed a crowd!  Oh yeah, and it tastes great, too!

Chicken and Bean Enchiladas


1 lb cooked chicken, shredded or diced (use canned for quicker prep time)
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 medium onion, diced
1 bell pepper, diced
1 can (15 oz) sliced black olives, drained
1 (4 oz) can green chilies
2 tsp cuim
1 T minced garlic
1 T chili powder
1 1/2 - 2 cups Monterrey Jack cheese, or Mexican cheese mix
1 (28 oz) can green enchilada sauce
8-10 flour tortillas

In a large saucepan or deep skillet combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic, and chili powder. Cook on medium long enough to saute onions and peppers and set the spices into the filling mixture. Remove from heat.

Preheat oven to 400F. Fill tortillas with meat/bean mixture (approx. 1/4 - 1/2 cup in each) and top with 2 T cheese. Fold and roll tortillas to close. Pour about 1/2 cup enchilada sauce into the bottom of a 9X13 or slightly larger baking dish. Place rolled tortillas, seam-side down, in pan, then top with rest of enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, chopped tomatoes, and chopped lettuce.

Serves 6-8.

1 comment:

M said...

Sounds delicious! I love chicken enchiladas. I'm excited to try this variation with beans.