I am never a fan of Mondays. The weekends always go too fast!
Last night we made enchiladas for dinner. We did black bean/cheese enchiladas and Josh added some of his cilantro lime chicken to his side. I made sure they were divided in the pan, no chicken for me please!! It was easy to tell which ones were Josh’s, he likes a ton of cheese and I don’t like very much:)
We rolled up the enchiladas in no time and then baked them until the cheese and sauce was nice and bubbly. I also made some guacamole for an appetizer. I don’t know why we haven’t been making these more often. They were awesome!!
10 corn tortillas
1 big can of red enchilada sauce
1 15 ounce can of black beans, low sodium, rinsed and drained
1 small can of diced green chilies
1 small onion
Chopped fresh cilantro
Shredded marbled cheddar and pepper jack cheese (or whatever kind you like) Use whatever amount you want. We didn’t measure!
Cilantro Lime Chicken-optional. Josh used his leftovers!
Preheat the oven to 350 degrees.
In a small bowl mix the black beans, green chilies, onion, cilantro, salt, and pepper together.
In a small casserole dish, spread some of the enchilada sauce on the bottom. Dip the corn tortillas in the sauce as you go to keep them moist. This will prevent them from breaking. Fill the tortillas with the bean mixture, sprinkle some cheese on top, and add chicken if you are using it.
Roll up ten tortillas with filling.
Pour the remaining sauce over all of the tortillas. Sprinkle with remaining cheese. We added extra green chilies and cilantro on top. Bake for about 20 minutes, until the cheese is melted and the sauce is bubbling.