Monday, October 4, 2010

Chicken Enchiladas

2 Chicken Breasts Shredded, Use recipe below (chicken for many things)
1 Can Black Beans, drained and rinsed
1/2 Onion, Chopped
1 T. Butter
1 Green Pepper (frozen work great)
1/2 Bunch Cilantro, chopped
2 C. Cheddar Cheese, grated
3 t. Garlic, minced
1 1/2 t. Cumin
Salt, to taste
Pepper, to taste
1 t. Onion Powder
1 t. Garlic Powder
1 Large Can Green Chile Enchilada Sauce
Corn Tortilla Shells
1 C. Sour Cream
2 T. Lemon or Lime Juice

  1.  Preheat oven to 350
  2. In a large frying pan add, butter, garlic, green peppers and onion. Saute until onions are soft
  3. Add, chicken, beans, cilantro and spices
  4. In a 9x13 pan, pour enough Enchilada sauce in to just barley cover the bottom. Do NOT grease pan.
  5. Fill each tortilla shell with some meat mixture and cheese. Roll up and put in pan. The shells will break but that's OK 
  6. Once pan is filled up, cover with remaining Enchilada Sauce and cheese.
  7. Cover with tinfoil and bake for 30 min. Until everything is melted and bubbly. 
  8. Mix sour cream with lime juice, 
  9. Top enchiladas with lime-sour cream, tomatoes, and lettuce
  10. Serve with Rice
These freeze really well. I usually put a few in a disposable pie pan and freeze them for later. You usually have to bake them for about 1 hour frozen.

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