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Marnie's Black Bean Enchiladas by marnie bello serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

These black bean enchiladas are a refreshing change from your basic chicken enchiladas. I love the beans and tomatoes in them but they still have the familiar creaminess of your tried and true recipe that I know you are all skeptical to put aside!

Ingredients:

1 cup

light sour cream

1 can 10.5 oz

cream of chicken soup

1/2 cup

shredded cheese (or more if desired)

juice from canned tomatoes and chilies

2 cups

cooked chicken cubed or shredded

1 can 14.5 oz

diced tomatoes & chilies drained

1 can 15 oz

black beans drained and rinsed

Directions:

Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired…which I usually do!)
juice from canned tomatoes and chilies
Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed
Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9×13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.

Categories:

Main Dishes