 Chicken and Black Bean Enchiladas
Makes 5 to 6 servings (4 cups sauce, 4-1/2 cups filling)
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Image © Publications International, Ltd.
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Chicken and Black Bean Enchiladas
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Ingredients
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2
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jars (16 ounces each) mild picante sauce
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1/4
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cup chopped fresh cilantro
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2
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tablespoons chili powder
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1
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teaspoon ground cumin
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2
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cups (10 ounces) chopped cooked chicken
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1
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can (15 ounces) black beans, drained and rinsed
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1-1/3
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cups French's® French Fried Onions, divided
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1
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package (about 10 ounces) flour tortillas (7 inches)
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1
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cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
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Prep Time
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45 minutes
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Cook Time
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25 minutes
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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.
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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.
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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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Tip
This is a great make-ahead party dish.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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