Wednesday, April 16, 2014

Chicken Black Bean Enchiladas


1 (12.5 oz.) can white chicken, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1/2 jar (from 1 lb. 9 oz. jar) Enchilada Sauce, red
2 c. loose spinach, chopped
8 oz. bag Sargento reduced far shredded cheddar cheese
2 green onions, chopped
12-14 6 inch corn tortillas

Preheat the oven to 350 degrees. Combine the chicken, black beans, spinach, green onion, and 3/4 c. cheese together in a medium sized bowl. Pour enough sauce on the bottom of your casserole dish or 13x9 inch pan just enough so that it covers the bottom of the pan. Lay out your corn tortilla. Spoon about two big spoonfuls onto the middle, spread out lengthwise, tuck one side of the tortilla on the other side of the filling, and roll up until the other end is on the bottom. Place seam side down in the sauce. Repeat with your remaining tortillas. Sprinkle the top with the remaining cheese. Bake uncovered for 30 minutes.

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