January 26, 2012

Fiesta Enchiladas

Sorry about the delay on this post, but when it comes to test time, studying takes over my life. But I am now back with a yummy chicken enchilada recipe! Chicken enchiladas are one of my favorite meals to make at home. When you make your own enchiladas instead of ordering them at a restaurant, you can control the ingredients to make it more of a well rounded, healthy dish!

And when I was doing some grocery shopping last week, there were samples for an amazing enchilada sauce and I knew I needed to make a batch ASAP. What was the magical sauce? It was called Red Enchiladas Sauce by Enchiladas Ole!
And it was seriously one of the best sauces I had ever tasted. The company that makes it is based in Dallas, and all of their products are authentically made with no preservatives and additives. It is so fresh that it has to be kept refrigerated all the time! The product is only in a few grocery stores in Dallas, but you can order it online here!

If you live in Texas, go support your local business and buy some now! You won't be disappointed!

Print this recipe!

Black Bean & Chicken Enchiladas

  • One jar Enchiladas Ole! red sauce, or sauce of your choice
  • 8 corn tortillas, preferably homemade
  • 3/4 cup black beans
  • 1 tomato, diced
  • chicken breast, cooked and shredded (I like to shred rotisserie chicken) 
  • 1 cup 2% milk mexican cheese
  • Salsa and/or guacamole to serve
In a shallow pan, heat sauce with 1 cup of water on medium heat until simmering. Stir the sauce every few minutes throughout the process.

In a 8x8 pan, pour about 1/4 - 1/3 cup of the enchilada sauce in the bottom.
Warning: it can get a little messy!

Take your corn tortillas, and dip it in the simmering sauce for 5 seconds (MAX).

Fill tortilla with chicken, black beans, tomato, and a sprinkle of cheese.
Roll tortilla around the filling so that the seam is on the bottom of the pan.
Repeat process with remaining tortillas. When your pan is full, sprinkle the rest of the cheese on top and bake in a 350 degree oven for about 20 minutes, or until cheese is melted and everything is hot all the way through.

Serve with guacamole, salsa, and a margarita!

Yield: 6 servings

Note: this recipe could easily be made vegetarian by substituting sauteed vegetables for the chicken

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