Chicken, Black Bean, and Spinach Enchiladas
Wednesday, January 13, 2010
- 3 boneless, skinless chicken breasts (cooked and shredded)
- 1 cup black beans, drained and rinsed
- 5 ounces baby spinach, chopped
- salt and pepper to taste
- 3/4 cup monterrey jack cheese, grated
- 12 corn tortillas
- Tomatillo Salsa, recipe follows
- Sour Cream Sauce, recipe follows
Spray a 9×13 inch pan with spray oil. Set aside. Preheat oven to 375 degrees F.
Combine the chicken, spinach, salt, pepper in a medium to large bowl. Stir until ingredients are evenly distributed. Add the beans and carefully stir in so as not to mash up the beans.
One by one, fill a tortilla with a small handful of filling, about 1/4 – 1/3 cup. Sprinkle 1 tablespoon of cheese on top of the filling and roll tortilla up, placing the seam side down in the previously prepared pan. Repeat until all tortillas have been filled. Drizzle sour cream sauce on top, followed by the tomatillo salsa. Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 1 dozen enchiladas. Serve with a tomato and avocado salad.
Alternatively, the enchiladas can be assembled on individual oven proof plates for a prettier look (as pictured). Tent the plate with foil to cover the enchiladas; bake for 10-15 minutes and serve.