I love when my son, Michael, comes home from college. As it comes closer to his arrival, I usually get a phone call that says, "I can't wait to have some homemade food." I always ask him what is his favorite and he says, "There isn't anything I don't like." It becomes a little tough to make him his favorite meal, but it does allow us to serve just about anything.
One meal which he does like is Southern Living's Chicken Enchiladas. They are easy to make and even better as a leftover. As I was making them, I decided to put black beans into the mix. It was a nice choice as it rounded out the flavor of chicken and cheese. They have a very mild taste which can make them a great meal for kids, too. And for those of you who like a little more spice, an extra can of green chiles and some chili powder will do the trick.
- 3 cups chopped cooked chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- 1/2 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- Vegetable cooking spray
- 1 (8-ounce) container sour cream
- 1 (8-ounce) bottle green taco sauce
- Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
(Note: I added 1 - 15 ounce can of black beans (drained) to the first five ingredients)
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
We served ours with a lime flavored rice, it was a very tasty compliment.