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Chicken-and-Black Bean Enchiladas


Chicken-and-Black Bean Enchiladas

Ready in 45 minutes


3 cups chopped cooked chicken; (about 1 rotisserie chicken)
1 15-oz can black beans; rinsed and drained
1 10-oz can diced tomatoes with green chiles
1 8.75-oz can no-salt-added corn; drained
1 8-oz package shredded reduced-fat Mexican four cheese mix; divided
8 whole wheat flour tortillas; (8-inch)
Vegetable cooking spray
2 10-oz cans enchilada sauce
cilantro; To Garnish


Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl.

Spoon chicken mixture evenly down the center of each tortilla, and roll up.

Arrange, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.

Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.

Bake, covered, at 350 for 20 minutes.

Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired.

Grove tips:

The six reviewers on Southern Living’s website mentioned that this was too hot.

We like spicy food, used mild rotel & mild enchilada, but still found this to be rather spicy (but still good!).

It worked better for us an a leftover because….we used the large tortillas so I cut a leftover one into halves and placed each into single serving broiler “boats”.

I sauteed 1 tb of minced garlic and 1 teaspoon of sliced green onion (the white end only) in 1 tb of butter for 1 minute.

I then added 1/2 cup of heavy cream and simmered for about 5 minutes over low heat until thickened.

I sprinkled some shredded cheddar over each “boat” .

Pour cream mixture over each enchilada half and put into the oven at 350 for about 10 minutes, until mixture is bubbling.

Top with more shredded cheese and sliced green onion (the green end).

It was delicious the second time around!


By Chris Grove  

Telegram Channel

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