Chicken Enchiladas.

I recently made this meal for a friend who welcomed a new babe into the world!  I made a double batch so J and I got to enjoy some that night as well.  I used this recipe as a guide and then did some of my own things.  This recipe is fast, easy, and delicious!  You can even buy a rotisserie chicken to make dinner come together even faster.

 

Weeknight Chicken Enchiladas 

Ingredients:
2 chicken breasts, cooked and shredded.
1 can of black beans
1 medium onion, chopped
taco seasoning to taste
1 teaspoon olive oil
1 cup low fat sour cream
1/2 cup chopped parsley
1 large can of enchilada sauce
3 cups shredded Mexican blend cheese
10 pack of flour tortillas

Directions
-Preheat oven to 350ºF.
-Heat olive oil in a large skillet (I used a smallish one.. big mistake) and add the onions and stir about 2 minutes or until translucent.
-Add the chicken and mix together.  Add taco seasoning to taste.  Pour in just enough enchilada sauce to coat the mixture.
-Add in 1 cup of sour cream and 1/2 cup of chopped parsley and stir until combined.  Then turn off the heat.
-Add in the shredded cheese… as much or as little as you want.  I probably added 2 cups.
-Coat the bottom of the baking dish with enchilada sauce.  Start to fill your tortillas with the chicken mixture.  Roll the tortillas and place in your baking dish.
-Repeat until your baking dish is full.
-Cover with more enchilada sauce.  Top with more shredded cheese.
-Cover with foil and bake for 20 minutes or until the sauce is bubbling and the cheese is melted.

 

look at that cheesy goodness <3<3

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I never even took a picture of it all plated… evidence that it was just TOO GOOD 🙂

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