Tuesday, July 6, 2010

Burnt Cheese!

It's pretty tasty, let's face it. Tonight I made a favorite of mine and Jason's - Chicken and Black Bean Enchiladas. Whenever we go anywhere for dinner, as in whenever I make a first dinner for family, friends, etc he always has me make this. Can't blame the guy, it's good stuff.







They are super easy, with just 5 ingredients you can't really go wrong, and taste AMAZING. It's a pretty adaptable recipe, just take out or put in what you love/don't love. That's what I did. The original recipe contained some stuff I could care less for, so I put in what I liked, as well as drawing inspiration from my Mom's enchilada recipe I grew up eating. So, thanks Mom ;)





Chicken and Black Bean Enchiladas

3 boneless, skinless chicken breast, diced
2 cans black beans
3 10 oz cans enchilada sauce
4-6 C shredded cheese
10-15 medium sized flour tortillas
Sour Cream for topping
Tomatilla Salsa for topping
Chipotle Tabasco Sauce for topping

Of course all toppings are optional, use whatever you'd like. This recipe is easily adaptable to anyone's liking.

Preheat the oven to 350 degrees. Cook the chicken on the stove pot in a large frying pan. Season however you'd like. I use Adobo, it's my favorite seasoning, EVER. Once the chicken is fully cooked, place chicken, 3 cups of cheese, rinsed and drained black beans, and 2 and 1/2 cans of sauce into a large mixing bowl.





Mix everything together. Spray a 9x13 baking dish with cooking spray, fill the tortillas, roll, and place into pan. Top with remaining enchilada sauce, and however much cheese you like. I use a LOT of cheese because we like it. Cook for 30 minutes or until cheese is browned and bubbly. We like our cheese burnt, so we cook it until the outer edges are crispy. Top as desired. I use a lot of tabasco sauce and sour cream, Jason uses the tabasco and the tomatilla salsa. It's all good!




And it's almost all gone, better hurry and get some!!!!!

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