Shredded Chicken Black Bean Enchiladas
Flour tortillas rolled around rotisserie chicken, black beans, peppers, and cheese, baked under red enchilada sauce.
Equipment
- Baking dish
- Skillet
- Foil
- Large mixing bowl
Ingredients
Main Ingredients
- 3 cup shredded rotisserie chicken about one small chicken
- 2 cup shredded cheddar or taco blend cheese divided
- 19 oz red enchilada sauce one can, divided
- 8 flour tortillas eight inch
- 1 cup canned black beans drained and rinsed
- 1 cup sliced bell peppers
- 1 tbsp vegetable oil for the peppers
Instructions
Cooking
- Saute. Cook the peppers in the oil until soft and heat the oven to 350 degrees F.
- Mix. Combine the chicken, one and a half cups of cheese, beans, peppers, and half the sauce.
- Roll. Fill the tortillas, roll, and place seam side down in a baking dish.
- Top. Add the remaining sauce and cheese and cover with foil.
- Bake. Bake covered twenty minutes, then uncovered ten minutes until bubbly.
Notes
Substitutions: Corn tortillas, shredded turkey, or canned chicken all work.
Tips: Saute the peppers first and rinse the beans so the filling stays thick.
Storage: Refrigerate for three to four days or freeze for up to two months.
Nutrition is calculated for two enchiladas.