This title is not an exaggeration – they are truly the BEST enchiladas I’ve ever made!
I can’t take credit for this recipe – we got it from a friend – but I wanted to share because you need this in your life. In fact the last time I made this I doubled the recipe and froze it for later!
So without further ado, here is the recipe –
Ingredients:
- 1 rotisserie chicken or 2 chicken breasts (cooked and shredded)
- 2 cans black beans
- 2 cans diced green chilis
- 2 large cans green enchilada sauce
- 1 diced jalapeno (optional)
- 1 onion
- 1 bag Mexican cheese
- 1 tomato
- 3 tablespoons sour cream
- 1 bag tortillas (10-12)
What to do:
- Preheat oven to 325
- Mix all ingredients together in a bowl – save some onions, enchilada sauce, and cheese
- Grease an oven-safe pan with butter. I usually use a glass 9×13.
- Spoon mixture into a tortilla and roll. Place in pan. Complete until mix is gone.
- Cover enchiladas with the remaining sauce, cheese and onions
- Bake for 30-45 minutes until the sauce on the top is bubbling
Trust me – you are going to love this recipe. Plus it makes a ton so it’s great to have leftovers for a few days if you’re a couple like us!
Bon appetit!
