That recipe I posted Friday for enchiladas served as just a jumping off point for what I actually made, and it was one of the tastiest comfort foods I’ve tried in a while. I just wanted to share the upgraded version, in case you want to try them. I know I will again soon.
UPGRADED ENCHILADAS
1 pound boneless, skinless, chicken breast or tenderloins
1 can Rotel tomatoes with chilies
1/4 cup cilantro, fresh, chopped
One package taco seasoning mix
2 cups shredded cheese (cheddar or Mexican blend)
1 can black beans, rinsed
1/2 cup diced green chilies, or 2 4-ounce cans
8 flour tortillas
2 cans green enchilada sauce
1. Turn on skillet to medium high heat. Spray with nonstick spray. Brown chicken about 2-3 minutes each side. Add tomatoes and chilies (with juice) and cilantro. Stir in taco seasoning, cover and simmer until chicken is cooked through and juice reduces.
2. Turn off heat and shred the chicken.
3. Combine chicken and tomato mixture with black beans and green chilies.
4. Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 2 tablespoons shredded cheese on each tortilla and roll. Place seam side down in a baking dish sprayed with non-stick spray.
5. Pour enchilada sauce over the enchiladas. Top with remaining cheese. Bake at 350 degrees for 30 minutes.
– adapted from Just A Pinch Recipe Club