Ingredients
- 1 cup shredded cooked chicken
- Salt
- Pepper
- 1 jar salsa
- 3 corn tortillas
- 2 cups Monterey Jack Cheese, grated
- 1 can black beans, drained and rinsed
- 1 tomato chopped
- Sour cream
Directions
Preheat oven to 375 degrees. Season chicken with salt and pepper. Set aside. Pour salsa in bottom of baking dish and spread around. Fill 3 tortillas with cheese, beans, tomato and chicken. Roll up. Place in baking dish and top with more salsa and more cheese. Bake for 30 mintues or until bubbly. Serve with sour cream.
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By cupcake absolute
Near Yorktown,VA.
on December 05, 2010
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Fabulous Chiken Enchiladas!This is 90% of how we prepare our recipe! The difference? We pressure cook skinless boneless chicken brests in low sodium broth. Other wise,the exact recipe! Great inspirations run in the same river's thoughts...
By vmajwheeler_5432318
Ransom, IL
on December 02, 2006
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Easy and good - only cover when you bake them or the shells get kinda crispier than we like them to be.
By dancer_1089_6366811
naperville, IL
on November 12, 2006
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i love how you can really use this recipe for anything, just replace the chicken with what you want.
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