Ingredients

The following ingredients have 5 Servings
  • 2 cups cooked chicken, shredded or cut into bite sized pieces
  • one 15 1/2 ounce can black beans, drained and rinsed
  • 1 tablespoon chopped jalapeño or other green chile (fresh or canned is OK)
  • 1 scallion, chopped
  • 1 cup shredded cheese, divided (I used a Mexican cheese blend)
  • 1 cup green enchilada sauce
  • 4 to 6 tortilla shells

Instruction

  • to 350 degrees.
  • In a large bowl, combine the black beans, chicken, scallions and jalapeños. If you are using plain chicken, stir in an a tablespoon or so of the green enchilada sauce if you want to add some additional flavor.
  • add a couple of scoops of the enchilada sauce to the bottom of a baking dish, and spread so that the bottom of the dish is evenly covered with a light coating.
  • Assemble enchiladas: Lay a tortilla shell on a work surface. Add 2 to 3 tablespoons of the filling to the center of the enchiladas, spreading the filling into a rectangular shape, leaving plenty of room around the edges. Sprinkle 1 teaspoon of the shredded cheese over the top of the filling. Fold the tortilla, first at the top, then the bottom. Then fold the tortilla the longer way, bringing the left, then the right edges over to close it up. Place the enchilada fold side down in a large baking dish. Repeat the process for the remaining 4 enchiladas.
  • evenly over the top of the enchiladas. Sprinkle the shredded cheese over the top. Cover the enchilada dish, and bake for 20 minutes. At the end of the 20 minutes, carefully remove from the oven. Enjoy!