My husband and I were craving some enchiladas (I blame some tasty looking commercials on TV), so I decided to take a stab at a new version of shredded chicken enchiladas with black beans. We prefer green enchilada sauce over red, and I happened to have some in the cupboard.
This made a total of 5 large enchiladas, but we made it with 3 chicken breasts. If you want to made a slightly larger batch, you can go ahead and add a 4th chicken breast. My husband loved them!
- 3-4 boneless skinless chicken breasts
- 1 teaspoon vegetable oil
- 1 28 oz can green chile enchilada sauce
- 1 4 oz can fire roasted green chilis drained
- 1 15 oz can of black beans drained
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper
- 2 cups shredded cheddar and monterey jack mix
- 5-6 large flour tortillas
Add oil to pan, cook chicken breasts with garlic powder, cumin and some salt and pepper. Cook at medium heat. Cook chicken until browned and set aside to cool off.
In the chicken drippings add the chopped onion, minced fresh garlic, green chiles and black beans. Cook until heated thoroughly and the onion is cooked. Shred the chicken and add to the pan. Cook for a few minutes until everything is warm and mixed.
Add a thin layer of enchilada sauce to the bottom of the casserole dish. Microwave tortillas 15-30 seconds to soften for wrapping, add bean and chicken enchilada mixture inside tortilla and cover with shredded cheese. Place seam side down on enchilada sauce. Fill all tortillas and cover them with the remaining green enchilada sauce. Cover the enchiladas with remaining cheese.
Place uncovered in oven preheated at 350 degrees Farenheit for 20-25 minutes until cheese is melted and the enchilada sauce is bubbly.