Chicken and Black Bean Enchiladas
Source of Recipe
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Makes 5 to 6 servings
(4 cups sauce, 4-1/2 cups filling)
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
Prep Time 45 minutes
Cook Time 25 minutes
Preheat oven to 350°F. Grease 15×10-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.
Tip This is a great make-ahead party dish.
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