White Bean Chicken Enchiladas

Recipe by Dans La Lune
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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat large pan with olive oil. Add chicken either whole or sliced into strips.
  • Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
  • Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
  • Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
  • Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
  • Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
  • Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
  • With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
  • Sprinkle cheddar cheese over top of the entire dish.
  • Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
  • Serve with a side of yellow rice and condiments such as sour cream and salsa.
  • In a 13 x 9 casserole dish, spread bean paste thinly.
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