Tuesday, January 11, 2011

Got leftover chicken?

Chicken Enchiladas

cooking oil
12 corn tortillas
14 oz can enchilada sauce *
1-2 cups cooked chicken (shredded or chopped)
1 can black beans **
1 small bunch of green onions (sliced, including the greens)
16 oz sharp cheddar cheese shredded

Spray the bottom of a large glass lasagna pan with cooking oil.  Pour in a little of the enchilada sauce (just enough to thinly coat the bottom of the pan).  Take

* If you don't have any enchilada sauce, you can use salsa as a substitute.  Just put salsa in the blender, add a little cumin for flavor, and blend until smooth.

** If you can get beans with seasoning, such as cumin, I highly recommend them.  Kuner's Black Beans with Cumin and Chili are my favorite, but I think they're only available in Minnesota (possibly in surrounding states too).

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