Very tasty enchiladas and a great way to use up three-quarters of a pound of chicken or half-used can of black beans. My husband, who is quite vocal about his disdain of chicken, gets real quiet and goes back for seconds whenever I make these!
(15 ounce) can green enchilada sauce (Hatch Select)
Serving Size: 1 (282) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 210 g43 %
Total Fat 23.4 g36 %
Saturated Fat 10.4 g51 %
Cholesterol 74 mg
Sodium 532.6 mg
Dietary Fiber 8.4 g33 %
Sugars 1.4 g5 %
Protein 30.7 g
In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.