Brought to you by Catoctin Mountain Orchard
One of my favorite recipes (of course my Mom’s recipe:)) for when i’m craving enchiladas, and I definitely have been lately!
The best part, it’s super easy to make. Pre-heat your oven to 375 degrees. You can either cook chicken breasts for 30 mins. topped with olive oil and chili powder (or grab a rotisserie chicken from your favorite grocery store)…and shred the chicken into a mixing bowl. I used an entire rotisserie chicken for this recipe.
Toss in a small can of chopped green chilies, 1/2 cup sour cream, a can (or as much as you like) of black beans (drained), a cup of Mexican cheese, 1/2 tsp. of ground cumin and 1/2 tsp. of ground coriander. Then, take 1/4 cup of the red enchilada sauce and pour into the bowl on top of everything and mix it all up!!
Next, pour some of your enchilada sauce (about 1/4 cup) into the bottom of a glass baking dish. Then, Grab your large soft tortillas and a spoon and scoop your chicken mixture into about 10 tortillas. Folding in one of the ends and placing the enchilada, seam sides down, into your baking dish. Top with additional enchilada sauce and chopped spring onions.
Cover with foil and bake at 375 for 45 minutes. Remove from the oven and take off the foil, then top with additional shredded cheese and bake for an additional 10 minutes.
Serve with sour cream on top!
-4 chicken breasts (or rotisserie chicken)
-small can chopped green chilies
-1/2 tsp. of coriander
-1/2 tsp. of cumin
-large can of enchilada sauce
-1 cup of shredded cheese
-large flour tortillas
Sorry for the lack of pictures, I got caught up making them and forgot!! But here are a couple!