Chicken Black Bean Enchiladas

My absolute favorite Mexican dish is enchiladas. I don’t think I have ever met one that I didn’t like. Sometimes I really enjoy cooking. When that mood strikes, I want to make everything from scratch. This recipe includes enchilada sauce too!

What you need:

cooking spray

olive oil

3 chicken breasts (cooked and shredded)

1 can of low sodium black beans

1/2 a bag of mozzarella cheese

1/2 a bag of cheddar cheese

1 onion (diced)

3-4 poblano peppers

5 cloves of garlic

1 tsp cumin

1/2 tsp oregano

2 tsp chili powder

1 cup chicken stock

16 ounces of tomato sauce

around 15 soft tortillas

What you do:

I would like to note that to cook my chicken breasts, I leave them in a crockpot all day (around 8-10 hours while at work) covered in chicken broth. They turn out perfect everytime.

–Preheat oven to 350 degrees and spray your bake sheet with cooking spray

–Heat some olive oil in a skillet over medium heat. Add onions, poblano peppers and garlic and saute for 5 minutes until onions are tender.

–Stir in your seasonings – chili powder, cumin and oregano.

–Add chicken stock and tomato sauce and bring to a light boil then simmer for about 5 minutes.

–While that is simmering, combine chicken and black beans in a bowl.

–Combine half the sauce mixture and half the cheeses with the chicken and black beans.

–Warm your tortillas in the microwave with a dampened paper towel around 45 seconds.

–Start filling and your tortillas with the mixture and roll them seam down in the pan/dish.

–Pour remaining sauce over top and sprinkle remaining cheeses.

–Bake uncovered for 30 minutes.

Enjoy!!!!!