These enchiladas are delicious, filling, easy to put together, and can be made with leftover chicken!
- 2 15 ounce cans of black beans, drained (I used beans I cooked myself – about 3 cups)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon of diced jalapenos
- 1 pound of cooked boneless skinless chicken breast, diced
- 8 flour tortillas (I used the burrito size – 10″)
- 1 cup of salsa
- 1 cup shredded Monterey Jack Cheese (I used Pepper Jack – it’s what I had on hand!)
- 1/2 cup chopped green onions (I skipped this – my kids don’t do raw onion)
- Chopped lettuce and sour cream, optional, for topping!
- Preheat oven to 400°. Spray a shallow baking dish with non-stick spray!
- Use a food processor (or I used my immersion blender) to combine the beans, chili powder, cumin, and jalapenos. Blend the mixture until it’s almost smooth – but still a little chunky.
- Divide the bean mixture between your tortillas and spread it down the center of each one. Top with the chicken. Roll up each tortilla and place them seam-side down in the baking dish, side by side.
- Top with salsa, shredded cheese, and green onions (optional). Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
- I topped ours with extra cheese, chopped lettuce and sour cream!