This is my favorite enchilada recipe. It is very good. The mix is more than can fit in 10 tortillas so you can either make more enchiladas (for 20 total) or use the leftovers for an enchilada salad or tacos or for a enchilada pizza. All are very good. For the tortillas I use mission carb balance and mission whole wheat; 5 of each. I use Old El Paso Enchilada Sauce (1 large can or 2 of the medium size cans).
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 tsp olive oil
1 can (15 oz) black beans, rinsed and drained
1 can (13 oz) chicken
3/4 C frozen corn, thawed
2 tbsp taco seasoning (i use mccormick)
10-20 tortillas
1 large can enchilada sauce (2 if making 20)
Mexican Cheese Blend
In a large skillet saute peppers, chicken, beans, corn, and taco seasoning in oil until tender (about 3 minutes). Spoon mixture into tortillas; sprinkle with cheese. Roll up and place seam side down in a 13 x 9 x 2 inch baking dish coated with cooking spray. Pour enchilada sauce over the top. Sprinkle with cheese. Bake uncovered at 350 for 25-30 minutes.
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