Today I am sharing a recipe that I like to make when we have guests in our home. I actually acquired this recipe from a friend about 9 or 10 years ago when our family was a guest in her home. We loved it so much and she gladly shared it with me.
Chicken and Black Bean Enchiladas has become a family favorite and also a dish that our guest have loved too.
1 pound boneless, skinless chicken breasts
2 cans enchilada sauce
15 ounce can black beans
1 1/2 cups Monterrey Jack Cheese, shredded (I have used Colby Jack Cheese too)
4 ounces green chili peppers, diced
2 teaspoons cumin powder
1 teaspoon garlic powder
6 to 8 flour tortillas (10 inch size)
Boil chicken until done. Drain and cool then cut up and set aside. Preheat your oven to 400 degrees. Drain and rinse black beans. In a medium bowl combine chicken, black beans, 1 cup of cheese, green chili's, cumin and garlic powder. Spray a 9x12 shallow baking dish with cooking spray. Pour one cup of enchilada sauce in pan and spread evenly. One at a time moisten each tortilla by dipping it briefly in the enchilada sauce (I pour some of the sauce onto a plate and dip the tortillas in it). Place about 1 cup of filling on each tortilla and roll up. Place in baking dish seam side down. Continue this process until all enchiladas have been assembled. Pour remaining sauce over enchiladas. Bake uncovered for 20-25 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven for 5 minutes.
I like to serve this with yellow rice and refried beans.
I am linking up with Karen Ehman's book study "A Life That Says Welcome" recipe swap.