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    Chicken and Black Bean Enchiladas


    Source of Recipe


    Sandee @ Family Cooking

    Recipe Introduction


    This is a great make-ahead party dish.

    Recipe Link: Makes 5 to 6 servings

    List of Ingredients




    2 jars (16 ounces each) mild picante sauce
    1/4 cup chopped fresh cilantro
    2 tablespoons chili powder
    1 teaspoon ground cumin
    2 cups (10 ounces) chopped cooked chicken
    1 can (15 ounces) black beans, drained and rinsed
    1-1/3 cups French's® French Fried Onions, divided
    1 package (about 10 ounces) flour tortillas (7 inches)
    1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers

    Recipe



    Preheat oven to 350°F. Grease 15X10-inch jelly-roll baking pan. Combine picante sauce, cilantro, chili powder and cumin in large saucepan. Bring to a boil. Reduce heat to low; simmer 5 minutes. Combine 1-1/2 cups sauce mixture, chicken, beans and 2/3 cup French Fried Onions in
    medium bowl. Spoon a scant 1/2 cup filling over bottom third of each tortilla. Roll up tortillas enclosing filling and arrange, seam side down, in a single layer in bottom of
    prepared baking pan. Spoon remaining sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle with remaining 2/3 cup onions and cheese. Bake 5 minutes or until cheese is melted and onions are golden. Serve immediately.
 

 

 

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