Ingredients
1 package BIG tortillas
3-4 chicken breasts
1 can of black beans
shredded cheese- mexican blend- 1 bag
1 can of corn (use 3/4 of the can)
Enchilada sauce- (Medium spicy)- 1 can
lettuce
lite sour cream
diced tomato
fajita or other mexican seasoning OR 1 jar of salsa (depending on prep method below)
something for the side– black beans and rice, mexican rice, etc.
Preparation
Preheat oven to 425. Cook the chicken: either 1) cook in slow cooker with 1 jar of salsa for 4 hours on high, or 2) Grill the chicken or bake in oven (cover the breasts in fajita seasoning first for extra flavor). Either way, then shred with a fork. Before the chicken is done, heat the black beans, 1/2 the enchilada sauce, the corn and a handful of cheese in a big saucepan til cheese is melted, turn off the heat add the shredded chicken (ideally the chicken should still be hot) and stir well. Divide the mix into the 6 tortillas and fold them up into a big casserole dish. Use the remaining enchilada sauce to cover the enchiladas, sprinkle them with cheese. Bake 12-18 minutes until the cheese is melted and the top looks crispy (the corners will look toasted brown). Serve ASAP because the middle gets cold fast ;) top with the lettuce, sour cream and tomato.
