- Preparation time
- 15 mins
- Cooking time
- 35 mins
- Difficulty
- moderate
- Serves
- 5 people
- Dinner
- May 24, 2016
Easy Chicken and Black Bean Enchiladas.
Try these quick cheesy chicken and bean enchiladas, complete with enchilada sauce and mild chiles.
PrintEasy Chicken and Black Bean Enchiladas
Ingredients
Scale
- 2 cans (10 oz each) Old El Paso™ enchilada sauce
- 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inches)
- 2 cups shredded Cheddar cheese (8 oz)
- Make it FRESH toppings, as desired (see below)
Instructions
- Heat oven to 450°F. Spray 13×9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the chiles and beans.
- Place tortillas on work surface. Spoon heaping 1/3 cup chicken mixture in center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up tortillas; place seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
- Bake 12 to 15 minutes or until hot and cheese is melted. Let stand 5 minutes before serving; add Make it FRESH toppings.
