Everyone raves about my Enchiladas! I can't ever get enough of them because they are just that darn good! You'll definitely want to make two casserole dishes instead of just one! These are fabulous as left-overs! (And you'll only have left-overs if you make a double batch) :)
Amy's Salsa Chicken
Yellow corn tortillas
1/2 can of Black Beans
1/2 an onion
Lucerne Mexican Blend Cheese
Mild Red Enchillada Sauce
Optional garnish: Cilantro
-Saute' onions and add black beans; cook to heat the beans.
-Microwave a plate of tortillas for around 20 seconds to make them pliable (or they will rip when you roll them)
-Hold a tortilla in the palm of your hand and sprinkle cheese down the middle. Add salsa chicken, onion & bean mixture, a few olives, and alittle more cheese.
-Fold in top flaps (to make a "roll") and place the enchillada in a glass baking dish flap-side-down so it won't open up. Continue until glass dish if filled.
-Pour enchillada sauce over down the middle of the top of all the encilladas. Add more cheese on top.
Cook in a 375° preheated oven for 25 minutes (just to heat through because the chicken is already cooked).
Serve with sour cream, guacamole (or avocado slices), and/or cilantro (as garnish)
::: In the picture of ingredients there is a bag of Mexican Cheese and also a bag of Cheddar Cheese. That is only because I only had a little Mexican Cheese and of course I needed more cheese (so I grabbed the cheddar bag too). Normally though, I just use the Mexican Blend.
::: I love to serve these Enchiladas with a side of Spanish rice, corn-on-the-cob, and a few tortilla chips. Perfect plate! :)
::: In case you didn't know to click the name "Amy's Salsa Chicken" to get to the recipe, I'll put the link again... HERE!