Tuesday, June 3, 2014

Recipe Tuesday: Green Enchiladas

Now that we are eating again, just kidding, sort of, I have a super simple recipe for you guys. Seriously, it was salads for dinner (and lunch) for about 3 weeks before our Hawaii trip. I am on the hunt for new and easy dinner recipes. I whipped this together in no time on Friday night and we had plenty left overs for Saturday lunch. And the best part, even my 5 year old like it! Win-win!

Simple Green Enchiladas

8-10 corn tortillas
1 can of black beans (I don't use too many canned goods, but if I do, I like the Simple Truth from Kroger)
1 cup of 2% shredded Mexican cheese (I like Sargento)
1 jar of green enchilada sauce (in the Hispanic/ Mexican aisle)
2 chicken breasts

Heat oven 350 degrees
Boil chicken for about 25 minutes until fully boiled
Shred Chicken ( I use my little food processor)
Spray a baking dish with oil
Set tortillas down in baking dish, and put black beans, then shredded chicken, then about 3/4 of cheese on top
Add enchilada sauce all over
Bake for about 25 minutes
Add the rest of the cheese
Bake another 5 minutes

I used what I had on hand and it came out delicious!

Thanks for stopping by,

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