Black Bean and Chicken Enchiladas

Holy cow! It's been way too long since my last post. Kara asked if I have an enchilada recipe that I use and would share here. Of course! Enchiladas are one of my "go to" recipes, since I usually use canned things and leftover chicken. Oh, and the kids love them!

Black Bean and Chicken Enchiladas

2 C cooked, diced chicken

1 C sour cream

1 can cream of chicken soup (or cream of onion, garlic, etc.)

1 can diced green chiles

1 can black beans, drained and rinsed

1 1/2 C shredded cheddar cheese (or whatever you like or have on hand)

1/2 tsp garlic

1/2 tsp cumin

1/2 tsp onion powder

1 can enchilada sauce (15 oz size)

1/2 C shredded cheddar cheese (for the top)

8-10 flour tortillas

Preheat oven to 350. In a large bowl, mix together chicken, sour cream, soup, chiles, black beans, 1 1/2 C cheese, garlic, cumin and onion powder. Lightly grease a 9x13 pan. Take 1/2 cup of the enchilada mixture and spread it on the bottom of the greased pan. It will NOT cover the bottom of the pan, which is okay.

Take a tortilla, place 1 T enchilada sauce in the tortilla, followed by about 1/4-1/3 C enchilada mixture. It's not an exact science, so just eyeball it. Roll up your tortilla and place it seam side down in the pan. Continue with all the remaining tortillas to fill the pan. Place any leftover enchilada mixture on the TOP of the assembled enchiladas. Top with remaining enchilada sauce.

Cover with foil and bake for 20 minutes, until heated through. Remove foil and top with remaining 1/2 C cheese. Bake until cheese melts. Remove and enjoy!

I also do this a lot in a "lasagna" style, layering torn tortillas, filling and then sauce, repeating and stopping with tortilla then just sauce and cheese. That's my cheater's way. : )