Chicken and Black Bean Enchiladas Lots of Free Recipes

Chicken & Black Bean Enchiladas

Ingredients:

1 ½ cups cooked chicken cut in bite sized pieces
½ cup picanté sauce
1 can black beans
1 small slice of onion, chopped
½ red or green bell pepper, chopped
1 cup shredded cheese (Monterey Jack or cheddar)
10 flour tortillas
2 tablespoons chopped onion
1 can chopped tomatoes and jalapenos (Rotel)
½ pound Velveeta cheese

Directions:

Preheat oven to 350º. Sauté onion and bell pepper. Add chicken, picanté sauce and black beans (undrained). Simmer until most of the juice evaporates (approximately 15 minutes) stirring occasionally.

Place 2 tablespoons meat mixture in the middle of a flour tortilla, sprinkle shredded cheese on top and roll tortilla up. Place seam side down in a 9x13 baking dish. Continue until all the tortillas are filled.

Sauce:

Sauté 2 tablespoons chopped onion in small amount of oil until transparent. Add can of chopped tomatoes and jalapeños and Velveeta stirring until cheese is melted. Pour over enchiladas, cover with foil, and bake for 15-20 minutes until cheese begins to bubble.