This sounds pretty yummy and SUPER simple. You could probably serve this with tortillas too and make it more of a taco type meal.
15-oz. can corn, drained
16-oz. can black beans, drained and rinsed
16-oz. jar mild salsa
4 boneless, skinless chicken breasts
1/2 red onion, cut in thin slices
several cloves of minced/chopped garlic (to your specifications)
Garnish: shredded cheese, sour cream, lettuce, sliced green onion, chopped red
and yellow peppers
Boil chicken until cooked thoroughly and then shred by using 2 forks. Combine all incredients in crockpot. Cover and cook on low setting for 8 hours. Eat with tortillas and add desired garnishes just before serving.
I double this and feed my family of 8 for 2-3 days!!! It's a family favorite.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Friday, January 11, 2008
Wednesday, August 9, 2006
Black Bean & Chicken Enchiladas
I get asked for this recipe more than any so I thought I'd start out by posting it as the very first one. Enjoy!
2 16oz picante sauce
1/4 c cilantro (fresh, chopped)
2T chili powder
1t cumin
2c chopped cooked chicken
1 15oz can black beans, drained & rinsed
2.8oz can french fried onions
1pkg tortillas
Directions
Preheat over to 350*. Grease pan. Combine salsa, cilantro, chili powder & cumin in saucepan. Bring to a boil. Reduce heat to low, simmer 5 minutes. Combine 1 1/2 c sauce mix, chicken beans & 2/3 cups onions in bowl. Spoon 1/2 cup fillin gover bottom of each tortilla. Roll up & arrange in pan. Spoon remianing sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle w/ remianing 2/3 cup onions & cheese. Bake 5 minutes or until cheese is melted.
(If you don't want it quite so spicy, use a Mexican cheese blend or cheddar cheese instead of the jalapeno cheese).
This recipe is easily doubled and can be frozen. After rolling all the tortillas and baking, let one pan cool to room temperature, cover well and freeze until ready to use. Simply warm them up in a microwave (preferably with a damp towel laying overtop of the tortillas (but not touching the cheese if you've topped it already) and serve.
2 16oz picante sauce
1/4 c cilantro (fresh, chopped)
2T chili powder
1t cumin
2c chopped cooked chicken
1 15oz can black beans, drained & rinsed
2.8oz can french fried onions
1pkg tortillas
Directions
Preheat over to 350*. Grease pan. Combine salsa, cilantro, chili powder & cumin in saucepan. Bring to a boil. Reduce heat to low, simmer 5 minutes. Combine 1 1/2 c sauce mix, chicken beans & 2/3 cups onions in bowl. Spoon 1/2 cup fillin gover bottom of each tortilla. Roll up & arrange in pan. Spoon remianing sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle w/ remianing 2/3 cup onions & cheese. Bake 5 minutes or until cheese is melted.
(If you don't want it quite so spicy, use a Mexican cheese blend or cheddar cheese instead of the jalapeno cheese).
This recipe is easily doubled and can be frozen. After rolling all the tortillas and baking, let one pan cool to room temperature, cover well and freeze until ready to use. Simply warm them up in a microwave (preferably with a damp towel laying overtop of the tortillas (but not touching the cheese if you've topped it already) and serve.
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