Black Bean Enchiladas

No, we are not eating this for dinner tonight, but since Jessica @ Life As Mom is asking for bean recipes, I thought I’d hook her up!  This is my “company” meal, it’s that good.  Bonus: It can be quadrafamiliapooloopled to make a huge batch.  I think my sister used to feed this to her campers at church camp (when she filled in as cook).

Black Bean Enchiladas

At noon:
Place 5 or 6 frozen chicken breasts in a crock pot.
Sprinkle with one packet of Taco Seasoning.
Cook on high for about 5 hours. Don’t add water and don’t open the crock pot! Every time you open the crock pot, you add 30 minutes to your cooking time. It is not worth it.

When the chicken breasts are done, they will be in a bunch of liquid. Don’t drain it. Use your kitchen shears or a couple of forks and shred the chicken, mixing the taco seasoning well.

In a blender:
1 can of black beans (drained) – or equivalent – 2 C. cooked!
1 cup of mild salsa
1 Tbs lime juice
1 garlic clove
Blend well.
(This also tastes wonderful with some cilantro tossed in. Maybe 1/4 c. fresh.)

Shred 2 cups of cheddar cheese.
Add 1 cup of cheese to the bean mixture (either blend it or stir it in).
Pour about 1/2 cup of the bean mixture into the chicken and mix well.
Pour about 1/4 cup of the bean mixture in the bottom of a casserole dish and spread it across the bottom of the dish (this is just so it doesn’t stick!).
In the casserole dish, layer flour tortillas, chicken, cheese, tortillas, chicken, cheese until you run out. (Of course, you could always roll the chicken in the tortillas!)
Pour the bean mixture over the top of the casserole and top with remaining cheese.
Bake for about 20-30 minutes or until the edges look crispy and the cheese has melted.
Serve with sour cream!

Scrumdidliumtious!  You won’t be sorry that you tried this dish!

Linking this to Tasty Tuesday @ Balancing Beauty and Bedlam!

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