Black Bean and Chicken Enchiladas made with homemade Enchilada Sauce, Drunk Black Beans, and Spicy Grilled Chicken.
Can I just post a bunch of yummy looking photos and a recipe and call it a day? I mean, do you really want to read another poorly written blog post? I’ve tried to come up with something to write for the past 3 hours. I even ate some Black Bean Dip {Recipe coming Saturday}, hoping for a little inspiration. It didn’t work! But man, that bean dip was good!
So, instead you’re getting a half ass post but a kick ass recipe.
I know my pictures are not perfect, but I’m really proud of how much better they’re getting! I even splurged on some new props, and Huck and I worked on some new backgrounds yesterday. All my pictures are starting to look the same. I’m excited to change it up a little.
For the recipe, I used the Drunk Black Beans and Enchilada Sauce, but you can use store bought if you need to.
- 1½ Cup Black Beans - Drained
- 2 Chicken Breast- Cooked and Shredded
- ½ Onion- Diced and Cooked
- 1 Bell Pepper- Diced and Cooked
- 2 Cups Enchilada Sauce
- 10 Corn or Flour Tortillas
- 2 Cups Cheese- Shredded
- Garnish- Tomatoes, Onion, Peppers, Sour Cream, Green Onions, Cilantro
- Preheat oven to 375 degrees.
- In a bowl, combined Black Beans and Chicken.
- Heat the tortillas in the microwave or oven as directed on the package.
- Place the Enchilada sauce into a skillet and heat until warm. Using tongs, dip both sides of the tortillas in warmed sauce. Place even amounts of the bean and chicken mixture onto one side of the tortillas and roll. Place seam side down in greased baking dish. Top with the rest of the enchilada sauce and sprinkle with cheese.
- Bake until cheese is melted, about 15-20 minutes.
- Serve with desired garnish.
Always enjoy your blogs. Love You and have a good day. Mom
Thank you!