Wednesday, May 6, 2009

Black Bean Enchiladas

This dish is kind of like lasagna, except Mexican! Lots of layering... And it can be vegetarian if you wish--just omit the chicken.

Black Bean Enchiladas
2 C. chopped chicken
2 T. chopped cilantro
2 cans black beans, drained
1 can green chilies, undrained
1 can enchilada sauce, red or green
8 corn tortillas
1 1/2 C. shredded cheese
16 oz. sour cream

Heat oven to 375; spray 11x7 pan. In medium bowl, mix chicken, cilantro, beans and chilies. Spread 2 T. enchilada sauce in bottom of 11x7. Place 4 tortillas, overlapping. Spoon 1/2 chicken mixture and spread over tortillas. Sprinkle 1/2 cup cheese over mixture, then spread 1/2 the can of enchilada sauce, and 1 cup sour cream. REPEAT. Cover with foil and bake for 30-35 minutes. Sprinkle top with rest of cheese; bake uncovered for 5 more minutes. Let stand for 10 minutes before serving.

1 comment:

Diana said...

Hi I found your blog through ... oh I don't even remember now. Who cares. BUT I am so excited to try this recipe. I have a lot of black beans I need to put to use.