Tuesday, April 23, 2013

EZ Enchilada Bake

I got this YUMMY recipe from a friend and it's AWESOME!  You'll totally have leftovers, too!  It's quickly become a "go to" meal in our house and it's so easy.  Here's what you'll need...

1 Can Black Beans
1 Bag frozen Sweet Corn (or 1 Can)
1 Can Enchilada Sauce - (I used Chi Chi's  mild)
2 Cups Shredded Cheddar or Mexican Cheese
1 Cooked Boneless Skinless Chicken Breast (I cooked it on the stove top in olive oil on medium heat - sprinkle with salt & pepper and cook about 7 minutes per side) 
Flour Tortillas - Any kind/size
OPTIONAL - Spanish Rice.  I LOVE the Uncle Ben's Ready Rice - pop it in the microwave for 90 seconds and you're good to go. 

First rinse the black beans in a colander.  They come in a thick sauce so you'll want to give them a good rinse.

Mix together the black beans, can or bag of corn (if corn is frozen, defrost in microwave first), chopped up chicken  breast, 1 Cup Cheese, and half can of the Enchilada Sauce.

Scoop mixture onto flour tortilla and roll up...

I used smaller tortillas so I could fit about 9 in a glass baking dish.  If you use the larger tortillas you'll have fewer, but larger Enchiladas.

(Optional step: I then cooked the Spanish Rice and scooped it all around the Enchiladas.)

Use the remaining Cheese and Enchilada Sauce to cover the tops of the Enchiladas...

Bake at 425 degrees uncovered until cheese is melted (about 20-25 minutes)!  Serve with Sour cream.

The reason I don't have a picture of what they look like cooked is because we dived into them and devoured them so quickly, they didn't stand a chance :)  

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